Tzatziki Espuma
A chilled cucumber and cream-cheese espuma with garlic and dill, inspired by Greek tzatziki.
ā±ļø Prep: 15 minš³ Cook: 0 min
Nutritionper per 300 g portionāŗ
110
Calories
2g
Protein
2g
Carbs
10g
Fat
Ingredients
| 120 ml | heavy cream |
| 1 g | white pepper |
| 180 g | cucumbers |
| 150 g | cream cheese, full fat |
| 40 ml | olive oil |
| 2 | garlic cloves |
| 1 g | herbal salt |
| 1 g | dill |
| 1 | onion |
Instructions
- Deseed the cucumbers with a spoon and cut into small cubes.
- Finely purƩe all the ingredients except the heavy cream in a blender.
- Add the heavy cream and season to taste.
- Pour through an iSi Funnel & Sieve directly into a 0.5 L iSi Whipper.
- Screw on 1 iSi cream charger and shake vigorously.
- Chill in the refrigerator for 1-2 hours before serving.
Serving suggestion: goes especially well with a Greek salad, served in a glass, or with pita bread. iSi tip: briefly sautƩ the diced onion in olive oil to soften the taste.