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Back to Recipes
Cucumber with Cream Cheese & Miso
30 mins
A little more challenging
6 people
Ingredients
Method
Ingredients
2 thin telegraph cucumbers [5cm x 20cm]
150g light cream cheese [Philadelphia]
2 packets instant white miso [powdered]
30ml sake
30ml white soy [yuasa shiro shoyu]
Method
Peel the cucumbers carefully.
Place into a
Sousvide bag
with the soy and sake.
Vacuum on full pressure and refrigerate.
Mix the cream cheese with the instant miso and adjust to a piping consistency with the aid of a little cold water.
Place in a piping bag with a 1cm star nozzle.
Cut the cucumbers into 3cm lengths.
Use a melon baller to scoop out 2/3 of the seeds leaving the bottom intact.
Pipe the cheese into each cup giving a decorative swirl at the end.
Serve on a platter.
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