Cucumber Yoghurt Espuma
Ingredients
Instructions
- Preparation
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
106
kcal
5% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Low-fat
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).