Tzatziki Shot with Feta Mousse and Apricot-Chili Confit in the iSi Gourmet Whip
QimiQ Benefits
- Creamy indulgent taste with less fat
- Portioning directly from the iSi bottle as show effect
- 1 kg QimiQ Whip can replace up to 3 litres of fresh cream
- Reduces skin formation and discolouration, enabling longer presentation times
- Ambient storage
- Emulsifies with fat
Minutes
25
Difficulty
easy
Ingredients
For 20 portions
For the Tzatziki shot
400g
Cucumber(s), peeled
100g
QimiQ Classic
300g
Natural yoghurt
1tbsp
Lime and olive oil
Salt
For the feta mousse
300g
QimiQ Whip Pastry Cream
200g
Feta cheese
150ml
Milk
Salt
Pepper
For the apricot chilli confit
4
Apricots
30ml
Water
50g
Preserving sugar
1small
Chili pepper, fresh, cored
Pulp from 1 vanilla pod, to taste
10ml
Apricot brandy
20
Olive and rosemary tartlets [6.4 g each]
Preparation
- 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.
- 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.
- 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.
- 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).
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