- 100 ml heavy cream
- 1 g salt
- 1 g pepper
- 1 g cane sugar
- 100 ml greek yogurt
- 200 g fermented cucumbers
- 100 ml fermented cucumber stock
Finely puree the pickled cucumbers with the cucumber stock in a blender. Add the cream and Greek yoghurt and season with salt, pepper and cane sugar. Pour through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously.
Before serving, cool in the refrigerator for a min. of 6 hours.
Image source: Thomas Ruhl, www.port-culinaire.de