Tzatziki Espuma

traditionally Greek, but refined

Tzatziki Espuma

Dusting off the Greek classic to create a relaxed, trendy dip!

  • 120 mlheavy cream
  • 1 gwhite pepper
  • 180 gcucumbers
  • 150 gcream cheese, full fat
  • 40 mlolive oil
  • 2 ×garlic clove(s)
  • 1 gherbal salt
  • 1 gdill
  • 1 ×onion(s)


Deseed the salad 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 an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi 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.

iSi tip:

Briefly sauté the diced onions in olive oil to soften the taste.

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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