More Great Recipes: Condiment, Sauce | Dip | Italian

CUCUMBER YOGHURT ESPUMA


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By jbc
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

0.5 kg salad cucumbers
0.5 kg yoghurt (3.5% fat)
5 sheets of gelatine
dill,salt,white pepper


Preparation


Wash the cucumbers and cut them into pieces without peeling them. Combine cucumber pieces, yoghurt and spices, purée in a blender and strain through a fine sieve. Soak gelatine in cold water. Place the squeezed out sheets into a saucepan with a little bit of the mixture and, constantly stirring, dissolve the gelatine. Next, add the cucumber blend to the gelatine and pour this mixture into the iSi Gourmet Whip*. Screw in 2 iSi cream chargers, one after the other, and shake vigorously.


Chill in the refrigerator for several hours. Shake the whipper vigorously upside-down before dispensing.


For preparation in the 0.5 l Gourmet Whip take half the ingredients and use 1 charger.


Tip


Before pouring in the mixture, place the iSi Gourmet Whip on ice. Excellent addition to salads and prawns.



* Gourmet Whip can be found at www.isinorthamerica.com



Pairs Well With


Notes

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