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
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