Mango Espuma
- Ingredients for the 1 l iSi Gourmet Whip:
- 750 g mangoes
- 100 g sugar
- 4 sheets gelatine
- 250 ml orange juice
- 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 60u0b0 C / 140u0b0 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.
- Chill in the refrigerator for several hours. Shake the whipper vigorously upside-down before dispensing.
- For preparation in the 0.5 l Gourmet Whip take half the ingredients and use 1 charger.
- Tip
- Only use ripe mangoes. This dish can be refined by adding rum. Serve with fresh or marinated mango dices.
ingredients, mangoes, sugar, gelatine, orange juice
Taken from www.epicurious.com/recipes/member/views/mango-espuma-1246265 (may not work)