Cucumber Yogurt Espuma

Ingredients for a 0.5 L iSi Whipper:

Summertime pleasure

  • Ingredients:
  • 250 g Cucumbers
  • 250 g Natural yogurt
  • 5 Sheets of gelatin
  • 20 g Dill
  • 4 g Salt
  • 1 g White pepper


Wash, peel and cut the cucumber. Mix the pieces of cucumber with
the yogurt and the spices and puree in a blender until
smooth. Afterwards pass the cucumber mixture through the iSi funnel
& sieve. Soak the gelatin in cold water, heat up part
of the cucumber mixture, dissolve the drained gelatin in it and add to
the remaining cucumber mixture. Put the mixture
into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake
vigorously. Refrigerate for at least 6 hours.

iSi Tip:

Goes great with salads and shrimp.

For the iSi Thermo Whip and iSi Thermo XPress Whip: Place open in the fridge until the contents are chilled.

Double the ingredients for a 1 L (~34 fl. oz.) 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 (~8.5 fl. oz.)
iSi Whipper.

  • Difficulty: medium
  • Preparation time: 30 Min
  • Suitable for: Gourmet Whip, Thermo Whip, Thermo Xpress Whip
  • Other factors: Low-fructose, Gluten-free, Low-calorie


See our Mango coconut soup recipe