THE WHIP CREAM CHALLENGE RECIPES

Steps:

• 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.