Mango Espuma

1. 1

   Soak the gelatine in cold water. Boil diced mangoes, orange juice and sugar, puree and pass through a fine sieve. Heat 200 ml of the puree to a temperature of 60u00b0 C / 140u00b0 F and stir in the squeezed out gelatine. Add the remaining puree and allow to cool. Beat with a whisk before pouring into the iSi Gourmet Whip. Screw in 2 iSi cream chargers and shake vigorously.

2. 2

   Chill in the refrigerator for several hours. Shake the whipper vigorously upside-down before dispensing.

3. 3

   For preparation in the 0.5 l Gourmet Whip take half the ingredients and use 1 charger.

4. 4

   Tip

5. 5

   Only use ripe mangoes. This dish can be refined by adding rum. Serve with fresh or marinated mango dices.

* Per serving · 4 servings · Values may vary.

No additional tips available.