CUCUMBER YOGHURT ESPUMA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 0.5 kg salad cucumbers
  • 0.5 kg yogurt (3.5% fat)
  • 5 sheets of gelatin
  • dill,salt,white pepper

Directions

  • Wash the cucumbers and cut them into pieces without peeling them. Combine cucumber pieces, yoghurt and spices, pur'e in a blender and strain through a fine sieve. Soak gelatin in cold water. Place the squeezed out sheets into a saucepan with a little bit of the mixture and, constantly stirring, dissolve the gelatin. Next, add the cucumber blend to the gelatin 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 or Thermo Whip take half the ingredients and use 1 charger.
  • Tip
  • Before pouring in the mixture, place the iSi Gourmet or Thermo Whip on ice. Excellent addition to salads and prawns.

Notes

Ingredients for the 1 Liter iSi Gourmet Whip:

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

Tip

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

Categories: Dressing 
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