- 4 g salt
- 5 × sheet(s) of gelatin
- 1 g white pepper
- 250 g cucumbers
- 250 g natural yogurt
- 20 g dill
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.
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)