Fermented Cucumber Espuma

Fermented Cucumber Espuma

A special type of taste sensation: Espuma made from pickled cucumbers.

  • 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

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