Cucumber Jelly

1 telegraph cucumber
good pinch of salt
100 ml water
5 gelatine leaves

Roughly chop cucumber and blitz in a food processor with salt.
Strain through a muslin cloth and reserve the liquid.
Bloom the gelatine leaves in a bowl of cold water, squeeze dry.
In a small pot heat water and gelatine until dissolved, strain.
Combine with cucumber juice and pour into a flat tray.
Refrigerate until set.