Cucumbers are transformed into candy-like bites in this unexpected dessert inspired by Eton mess, a British summer classic typically featuring layers of strawberries, broken meringue, and whipped cream. This homage swaps out the macerated berries for candied cucumbers, flavors the whipped cream with lime zest, and uses toasted almonds to provide the texture and bite typically provided by the crunchy meringue. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipes here.
Recipe information
Yield
4 Servings
Ingredients
Candied cucumbers
2
½
6
2
Whipped cream and assembly
1
2
½
1
Need to make a substitution?
Preparation
Candied cucumbers
Step 1
Preheat oven to 350°. Bring sugar, salt, and 2 cups water to a boil in a medium saucepan. Reduce heat, carefully add cucumbers, then vanilla and simmer gently 10 minutes.
Step 2
Using a slotted spoon, transfer cucumbers to a parchment-lined baking sheet; spread out in a single layer. (Save the infused syrup! It’s great in cocktails or any drink you want to add a subtle cucumber flavor to and will keep airtight up to 3 months.) Bake cucumbers until almost tacky (you don’t want them to be too wet), 12–15 minutes. Let cool on baking sheet.
Whipped cream and assembly
Step 3
While the cucumbers are cooling, toast almonds in a small skillet over medium heat, stirring often, until golden brown, about 5 minutes. Transfer to a plate and let cool.
Step 4
Whisk cream and 2 Tbsp. sugar in a chilled medium bowl until soft peaks form (chilling the whisk so it’s cold is a good idea too!).
Step 5
Add lime zest and scrape in seeds from vanilla bean; discard pod. Add remaining sugar and whisk until firm peaks form.
Step 6
To assemble, set 4 candied cucumber pieces and a generous tablespoon or two of almonds aside. Layer lime whipped cream, remaining cucumbers, then remaining almonds in tall glasses, ending with lime whipped cream. Top each with a reserved piece of candied cucumber and some of the reserved almonds.