Cucumber Yogurte

2 cups yogurt
2 pieces sheet of gelatin
1 pieces dill
1 g salt
1 g white pepper


Rinse the cucumbers and cut into pieces without peeling. Mix the cucumber slices with the yogurt and seasonings and purée the entire mixture in a blender, then sieve. Soften the gelatin in cold water. Heat up a portion of the mixture and dissolve the pressed gelatin in it. Add the rest of the mixture. Pass the mixture through an iSi Funnel & Sieve directly into the 1pint Whipped Cream Dispenser. Screw on one N20 Cream Charger and shake vigorously. Leave to cool in the refrigerator for several hours. Shake well before serving.

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