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 Whip. Screw on 2 iSi cream capsules one after the other and shake heartily. Chill in the refrigerator for several hours.

Before removing, shake heartily one more time with the unit head down. For the 0, 5 liter Gourmet Whip, halve ingredients and use 1 – max. 2 cream capsules.

Tip Use only ripe mangoes. Refine with rum. Serve with fresh or marinated mango cubes.

iSi recipes: http://www Espumas. At

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