Tzatziki Espuma

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(s)

Deseed the cucumbers with a spoon and cut into small cubes. Finely puree all the ingredients (except for the heavy cream) in a blender. Then add the heavy cream and season.

Pour the mixture through a fine sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously. Before serving, cool in the refrigerator for 1-2 hours.

Our tzatziki creation tastes especially good on Greek salad, served in a glass, or on a pita bread.

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