Fermented Cucumber Espuma
A tangy siphon foam of blended fermented (pickled) cucumbers, their brine, cream, and Greek yoghurt.
ā±ļø Prep: 15 minš³ Cook: 0 min
Nutritionper per 300 g portionāŗ
90
Calories
3g
Protein
5g
Carbs
6g
Fat
Ingredients
| 100 ml | Heavy cream |
| 1 g | Salt |
| 1 g | Pepper |
| 1 g | Cane sugar |
| 100 ml | Greek yogurt |
| 200 g | Fermented cucumbers |
| 100 ml | Fermented cucumber brine |
Instructions
- Finely purƩe the pickled cucumbers with the cucumber stock in a blender.
- Add the cream and Greek yoghurt and season with salt, pepper, and cane sugar.
- Pour through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger, and shake vigorously.
- Before serving, cool in the refrigerator for a minimum of 6 hours.