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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Avocado Espuma

A reinterpretation of Mexican guacamole

Avocado Espuma
  • 60 ml milk
  • 1 g sugar
  • 0.75 g salt
  • 165 g ripe avocado(s)
  • 30 ml lemon juice
  • 60 ml vegetable stock
  • 135 g natural yogurt
  • 18 g dill
  • 38 g parsley

Ingredients:

  • 60 ml milk
  • 1 g sugar
  • 0.75 g salt
  • 165 g ripe avocado(s)
  • 30 ml lemon juice
  • 60 ml vegetable stock
  • 135 g natural yogurt
  • 18 g dill
  • 38 g parsley
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Preparation:</ h2>

Finely puree the natural yoghurt, dill, parsley, lemon juice and salt in a blender. puree the ripe avocados (peeled and stoned) with the mixture. Season the mixture. Soak the gelatin in cold water. Heat part of the avocado mass. Squeeze out the gelatin and dissolve in a portion of the heated mass, then stir in the remaining mass.

 

Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Leave to cool in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving.

 

Tip: How long can it be stored in the Whipper? won't it go brown? in the Whipper? will it still be fresh when fresh supplies are needed?

 

Double the ingredients for a 1 l 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 iSi Whipper.

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