- 250 g cucumbers
- 250 g natural yogurt
- 5 x sheet(s) of gelatin
- 20 g dill
- 4 g salt
- 1 g white pepper
Wash, peel and cut the cucumber. Mix the pieces of cucumber with the yogurt and the spices and puree in a blender until smooth. Afterwards pass the cucumber mixture through the iSi funnel & sieve. Soak the gelatin in cold water, heat up part of the cucumber mixture, dissolve the drained gelatin in it and add to the remaining cucumber mixture. Put the mixture into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.
Goes great with salads and shrimp.
For the iSi Thermo Whip and iSi Thermo XPress Whip: Place open in the fridge until the contents are chilled.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.
Recipe from Markus Haxter, Beluga Catering & Fachschule, Cologne (Germany)
For US: Instead of 2 sheets of gelatin you can use 1tsp Knox brand powdered gelatin. (Other brands may differ in their gelling power.)