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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-Yogurt Espuma

Summertime pleasure

Cucumber-Yogurt 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, 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.

iSi Tip: 

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.)

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