Finely puree the natural yoghurt, dill, parsley, lemon juice and salt in a blender. puree the ripe avocados (peeled and stoned) with the mixture. Season the mixture. Soak the gelatin in cold water. Heat part of the avocado mass. Squeeze out the gelatin and dissolve in a portion of the heated mass, then stir in the remaining mass.
Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Leave to cool in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving.
Double the ingredients for a 1 l 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 iSi Whipper.
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