Tzatziki Shot with Feta Mousse and Apricot-Chili Confit in the iSi Gourmet Whip

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Ingredients for 20 portions
  • For the Tzatziki shot
  • 400 g Cucumber(s), peeled
  • 100 g QimiQ Classic
  • 300 g Natural yoghurt
  • 1 tbsp Lime and olive oil
  • Salt
  • For the feta mousse
  • 300 g QimiQ Whip Pastry Cream
  • 200 g Feta cheese
  • 150 ml Milk
  • Salt
  • Pepper
  • For the apricot chilli confit
  • 4 Apricots
  • 30 ml Water
  • 50 g Preserving sugar
  • 1 small Chili pepper, fresh, cored
  • Pulp from 1 vanilla pod, to taste
  • 10 ml Apricot brandy
  • 20 Olive and rosemary tartlets [6.4 g each]
Method
1.
For the Tzaziki-Shot, peel and finely dice the cucumber. Add the QimiQ Classic, yoghurt, oil and salt and blend smooth. Strain with a fine sieve and portion into glasses.
2.
For the feta mousse, blend the QimiQ Whip, feta, milk and seasoning until smooth. Pour into a 1 litre iSi Gourmet Whip and screw in two chargers. Shake well.
3.
For the apricot and chilli confit peel, halve, stone and finely dice the apricots. Bring the sugar and preservation sugar to the boil, add the chilli, vanilla and diced apricot and allow to boil for approx. 30 seconds. Add the apricot brandy and allow to cool.
4.
Place one teaspoon of the cold apricot and chilli confit in a tart, pipe the feta mousse onto the apricot and place the tart on the glasses containing the tzaziki (see photo).