MANGO ESPUMA
Steps:
- 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 60° C / 140° 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.
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