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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

Cucumber and Yoghurt Espuma

summer enjoyment

Cucumber and Yoghurt Espuma
  • 4 g salt
  • 5 x sheet(s) of gelatin
  • 1 g white pepper
  • 250 g cucumbers
  • 250 g natural yogurt
  • 20 g dill

Ingredients:

  • 4 g salt
  • 5 x sheet(s) of gelatin
  • 1 g white pepper
  • 250 g cucumbers
  • 250 g natural yogurt
  • 20 g dill
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Preparation:

Wash the cucumber, peel and cut into pieces. Mix the cucumber pieces with natural yoghurt and spices and finely puree the whole mixture in a blender. Then pass the cucumber mixture through the iSi Funnel & Sieve.

 

Soak the gelatin in cold water, heat a portion of the cucumber mixture, dissolve the gelatin in it and add to the remaining cucumber mixture.

 

Pour into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours.

 

iSi tip:

The espuma goes very well with salads or shrimps.

 

If using an iSi Thermo Whip and iSi Thermo XPress Whip, let the mixture cool in the refrigerator before filling.

 

For a 1 l iSi Whipper, double the ingredients, Screw on 2 iSi Cream Chargers one after the other and shake vigorously after each Charger. If using a 0.25 l iSi appliance, halve the ingredients.

Recipe by Markus Haxter, Beluga Catering & Technical College, Cologne (Germany)

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