Gastronomixs

Cucumber foam with dill and goat's milk yoghurt

This is a quick and easy way of making an espuma, although the method using gelatine or cream delivers the purest result. Using the readily soluble pro espuma makes this method risk-free and very quick to prepare.

Cucumber foam with dill and goat's milk yoghurt

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Ingredients

300

g

cucumber juice

2

tbsp

chopped dill

150

g

goat's milk yoghurt

 

 

salt and pepper

50

g

pro espuma

Preparation method

  • Using a hand-held blender, combine the cucumber, dill and yoghurt and set aside in the refrigerator for a few hours to infuse.
  • Season to taste with salt and pepper.
  • Pour through a fine sieve and mix in the pro espuma with the hand-held blender.
  • Pour into a siphon with a 1/2-l capacity, run a cartridge through it, and shake a few times.
  • Refrigerate until serving.
  • Spray on or next to the dish when ready to serve.

Serving suggestions

  • As an accompaniment to a dish with salmon marinated in dill.
  • As an accompaniment to smoked fish.
  • As a garnish to an ice-cold gazpacho.
  • As a foam on a cold cucumber soup with North Sea shrimp.

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