Tzatziki Espuma (Variant 2)
A second version of the chilled cucumber, cream cheese, and dill tzatziki espuma.
ā±ļø Prep: 15 minš³ Cook: 0 min
Nutritionper per 300 g portionāŗ
110
Calories
2g
Protein
2g
Carbs
10g
Fat
Ingredients
| 180 g | cucumbers |
| 150 g | cream cheese, full fat |
| 120 ml | cream |
| 40 ml | olive oil |
| 1 piece | onion |
| 2 | garlic cloves |
| 1 g | herbal salt |
| 1 g | white pepper |
| 1 g | dill |
Instructions
- Deseed the cucumbers and cut into small cubes.
- PurƩe all ingredients except the heavy cream in a blender until smooth.
- Add the heavy cream and season to taste.
- Pass through an iSi funnel & sieve directly into the dispenser.
- Screw on 1 N2O cream charger and shake vigorously.
- Refrigerate for 1-2 hours.
- Serve in a glass as a garnish for a Greek salad (tomatoes, cucumber, feta) or with pita bread.
Tip: briefly sautƩ diced onion in olive oil to soften the intense flavor.