HomeRecipesCucumber, Green Apples, Matcha, Parsley and Mint by Justin Tan

Cucumber, Green Apples, Matcha, Parsley and Mint by Justin Tan

Immerse yourself in a vibrant and refreshing celebration of all things green with this remarkable dish, which pays homage to the fresh flavors of cucumber, parsley and mint. The recipe begins by juicing locally-sourced cucumbers to craft a luscious cucumber ice cream, while the remaining pulp is transformed into a tangy cucumber and green apple granite. To add a touch of crunch, we’ve lightly pickled the trimmings of the green apple and cucumbers. For a soft and delicate texture, we’ve blended fresh parsley and mint into a soft financier, which perfectly complements the creamy Greek yogurt. To complete the experience, a delicate and artfully crafted piece of matcha dentelle provides the perfect finishing touch. At the heart of our culinary philosophy is a commitment to creating desserts that are as inspiring as they are flavorful, and we are confident that this dish will leave you feeling both satisfied and amazed.

Yield: 10 servings

Cucumber Juice

  • 1000 g locally grown cucumbers
  • 50 g water 
  1. Peel the cucumbers, reserving the peels and trimmings for pickling. Juice the cucumbers in a liquidiser/fruit juicer with the water. 
  1. Strain and freeze as stock.

Cucumber Ice Cream 

  • 300g milk
  • 35 g skim milk powder
  • 25 g glucose powder
  • 100 g heavy cream
  • 4 g Stab 2000 Louis Francois ice cream stabilizer
  • 75 g granulated sugar
  • 275 g Cucumber Juice (from above) 
  1. Heat the milk, skim milk powder, glucose powder and cream to 104°F (40°C). Whisk in the stabilizer and sugar and cook to 185°F (85°C). Chill the mixture rapidly, and once it cools, use a hand blender to mix in cucumber juice.
  1. Freeze in Paco Jet canister and churn a few hours before needed.

Cucumber Apple Granite 

  • 450 g Cucumber Juice (above)
  • 75 g green apple purée
  • 150 g water
  1. Mix all of the ingredients together and freeze in Paco Jet canister.
  1. Make sure the mixture is fine and fluffy in texture.

Pickling Liquid for Apple and Cucumbers

  • 250 g water
  • 150 g lemon purée or juice
  • 100 g granulated sugar
  • Cucumber and apple trimmings
  1. Bring the water, lemon purée or juice and sugar to a boil. Place liquid and trimmings in vacuum bag (the rule of thumb is 20-30% pickling liquid to trimmings).
  1. Vacuum and reserve in fridge.

Greek Yogurt Cremeux 

  • 225 g heavy cream
  • 112 g granulated sugar
  • 378 g Greek yogurt
  • 35 g gelatin mass (200 bloom)
  1. Bring cream and sugar to a boil, then add gelatin mass and dissolve. Use hand blender to blend in Greek yogurt. Cover surface with plastic wrap and refrigerate overnight.
  1. Whip mixture until smooth and reserve in piping bags.

Parsley and Mint Sponge 

  • 75 g parsley leaves
  • 30 g mint leaves
  • 494 g granulated sugar, divided
  • 164 g olive oil
  • 100 g egg yolks
  • 290 g T45 flour
  • 15 g cornstarch
  • 7 g salt
  • 8 g baking powder
  • 140 g egg whites 
  1. Blend together the herbs, 164 g of the sugar, the olive oil and the eggs yolks until smooth.
  1. Sift together the flour, cornstarch, salt and baking powder and mix into the egg yolk mixture just until combined.
  1. Make a semi-stiff French meringue with the egg whites and the remaining 330 g sugar. Fold the meringue into the batter and pour onto silicone baking mat-lined half sheet pan. Bake at 338°F (170°C) for 25 minutes.

Matcha Dentelle Decoration 

  • 30 g T45 flour
  • 160 g water
  • 180 g grapeseed oil
  • 4 g matcha powder 
  1. Blend all ingredients together and pass through sieve.
  1. Pan fry the mixture in a nonstick pan. Place on a kitchen towel to absorb the oil.


  1. Cut the parsley and mint sponge into 3/4ʺ (2 cm) cubes and place on plate. Pipe 5 dots of Greek Yogurt Cremeux on the plate and place a few pieces of pickled cucumbers and apples around.
  1. Put a scoop of Cucumber Ice Cream in the center and place the Matcha Dentelle on top. Before serving, spoon 3-4 spoons of Cucumber Apple Granite on the plate tableside.

(This recipe appeared in the Summer 2023 issue of Pastry Arts Magazine)

About Justin Tan

Justin Tan is the Consulting Pastry Chef at Second Nature Pte. Ltd. His style of pastry can be described as modern and innovative. He always wants to push the boundaries of traditional pastry techniques by experimenting with new flavor combinations and presentation styles. He also loves to incorporate unexpected ingredients and textures into his desserts, creating visually stunning and exciting dishes for the palate.

Pastry Arts Magazine is the new resource for pastry & baking professionals designed to inspire, educate and connect the pastry community as an informational conduit spotlighting the trade.