Cucumber cold dish with carrot espuma
Too good for the mask
RECIPE FROM WIBERG
A cucumber cold soup with carrot espuma can be served in a stylish cocktail glass. The carrot espuma gives the soup an unexpected and airy texture. Citrus oil provides balanced acidity, while the authentic tzatziki seasoning mix is the perfect accompaniment to the cucumber.
Preparation time: 35 minutes
Difficulty: ⚫⚫⚪⚪⚪
INGREDIENTS
- 2 cucumbers
- 500 g natural yoghurt
- 500 ml buttermilk
- 300 ml carrot juice
- 9 g WIBERG Aspic clear
- 1 teaspoon WIBERG Ursalz pure fine
- 1 tsp WIBERG vanilla sweetener
- 1 tbsp WIBERG Tzatziki
- 2 tbsp WIBERG citrus oil
- 150 g smoked salmon, sliced
- 10 cucumber slices
PREPARATION
- Heat 100 ml carrot juice and completely dissolve the aspic in it.
- Flavour with the original salt and vanilla sugar, stir in the remaining carrot juice and pour into a cream siphon, leave to cool.
- Fill with a capsule and chill for a few hours.
- Peel 5 long strips from the cucumber, cut in half, cover with smoked salmon and roll up.
- Cut the remaining cucumber into small pieces and puree finely with yoghurt and buttermilk.
- Mix the citrus oil with the tzatziki, add and store in a cool place.
TIP
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