Cucumber Yoghurt Espuma

1. 1

   Preparation

2. 2

   Wash the cucumbers and cut them into pieces without peeling them. Combine cucumber pieces, yoghurt and spices, puree 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.

3. 3

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

4. 4

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

5. 5

   Tip

6. 6

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

No additional tips available.