Cucumber and Yogurt Espuma

1. Wash, peel, and cut the cucumber into pieces.
2. Blend the cucumber with the yogurt, dill, salt, and white pepper until smooth in a blender.
3. Pass the mixture through a Funnel & Sieve.
4. Soak the gelatin sheets in cold water; heat a portion of the cucumber mixture and dissolve the gelatin in it, then combine with the remaining mixture.
5. Pour into a 0.5 L Whipper, screw on 1 cream charger, and shake vigorously.
6. Chill the filled whipper in the refrigerator for at least 6 hours.

Tip: this espuma goes very well with salads or shrimp.