Tzatziki-Shot with Feta Mousse and Apricot Chilli Confit

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Ingredients for 20 portions
  • For the Tzatziki shot
  • 400 g Cucumber(s)
  • 100 g QimiQ Classic, unchilled
  • 300 g Natural yoghurt
  • 1 tbsp Lime and olive oil
  • Salt
  • For the feta mousse
  • 300 g QimiQ Whip Pastry Cream, chilled
  • 200 g Feta cheese
  • 100 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 Classi , yoghurt, oil and salt and blend smooth. Strain with a fine sieve and portion into glasses.
2.
For the feta mousse, blend the feta and milk smooth. Lightly whip the cold QimiQ Whip until smooth, add the feta milk, salt and pepper and whip to a mousse consistancy.
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, top with a teaspoon of feta mousse and arrange on the glasses containing the tzaziki (see photo).