Beetroot coconut foam

150 ml coconut milk
100 g pickled beetroot
70 g coconut oil
1.5 × Lime (juice & abrasion)
50 g maple syrup
120 ml soy milk
2 × pinch of salt
1 × mango
2 × passion fruit
20 g honey
10 ml rum

Mango ragout
Peel the mango and cut into thin slices. Cut the passion fruits in half and scratch them out. Then mix the mango and passion fruit with the abrasion of a lemon, honey, rum and a pinch of salt and let it rest for a while.

Beetroot coconut foam
Boil up the soy milk and coconut oil and stir it. Then add the remaining ingredients and puree everything in a blender. Fill the mixture through iSi Funnel & Sieve into a 0.5 L Whipper, screw on 1 cream charger and shake vigorously. Chill it in the refrigerator for 1-2 hours.

Serve beetroot coconut foam in a coconut and decorate with the mango ragout.

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