Amuse Bouche: Cucumber Mint Puree
70 ml creme fraiche
5 o 8 mint leaves
White pepper to taste
Black Hawaiian volcanic salt
Peel and roughly dice the cucumber. It's going in the blender so doesn't have to be pretty. Put the diced cucumber, creme fraiche, mint and seasonings all into the blender and blend until completely smooth. It should have a consistency of thick soup, so if it's too thin, add more creme fraiche. If it's too thick, cut with some water.
Poor into shot glasses, and top with some black Hawaiian volcanic salt.
Pairs Well With
I know I saw this recipe somewhere, but no idea from where, and not really sure I'm following it correctly anyways! In any event, super simple, tasty and always nice to start a summer meal with a bright, light, fresh, cold amuse bouche.