Candied Cucumbers With Vanilla Whip

healthyish sugar kosher salt cucumber vanilla extract almond cream lime zest vanilla farmers market challenge

Lani Halliday

4 Servings

Source

Ingredients

2 cups sugar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

6 medium Persian cucumbers or 1 large English hothouse cucumber (about 1 lb.), peeled, cut into 1" pieces

2 tsp. vanilla extract

1 cup sliced almonds

2 cups chilled heavy cream

½ cup sugar, divided

Zest of 1 lime

1 vanilla bean, split lengthwise

Method

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.

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.

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.

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!).

Add lime zest and scrape in seeds from vanilla bean; discard pod. Add remaining sugar and whisk until firm peaks form.

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.