Colin Buchan

Colin Buchan

18th March 2014
Colin Buchan


White gazpacho, with cucumber, grapes and almonds.
by Colin Buchan, executive chef at Jason Atherton’s Pollen, Singapore.


  • 600g green grape juice
  • 200g skinless almonds
  • 7.2 g salt
  • Tapioca pearls
  • 167g sugar
  • 11g pectin
  • 417g milk
  • 133g trimoline
  • 168g lemon juice
  • 1ltr yoghurt
  • 45g sugar
  • 390g cucumber juice
  • Zest of 2 limes
  • 40g egg white
  • 15g instant gel
  • Cucumber sticks
  • Peeled Green grapes
  • Celery curls
  • Roasted almonds ( toasted at 160oc for 10 mins )


Blend all ingredients well making sure everything is cold Strain set aside Bring a large pot of water to the boil add in tapioca pearls Once cooked approx 15 mins, strain and rinse starch off well under cold water Shock in ice water once cold weight out one part tapioca pearls to two parts gazpacho let it thicken overnight.
Combine sugar and pectin together in a thermo, add milk, trimoline, sugar and pectin and bring to 100oc at speed 7. Then blend for a further 2 mins on full speed. Let sorbet base cool to room temp, blend in the yoghurt and lemon juice, place into 2 paco canisters.
Blend everything well, strain and place in a 500ml siphon,charge twice Place in ice water till consistency of the mousse is stiff Siphon into a metal container in liquid nitrogen, tilt out mousse and freeze in nitro completely,break them up into small crumbs.

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