Mango Espuma
Soak gelatin in cold water. Boil the mango cubes and orange juice with sugar, mash and strain through a fine sieve. Heat 200 ml of the puree to 60 degrees and let the squeezed gelatine melt in it. Fold in the remaining puree and cool. Whip with a whisk before pouring into the iSi Gourmet … Read more