Mango and Coconut Foam Soup

100 ml heavy cream
1 g salt
1 g pepper
50 ml beef stock
100 ml coconut milk
10 ml sesame oil
30 g red curry paste
150 g mango pulp, pureed

Place all ingredients in a saucepan and leave to simmer for approx. 5 minutes. Finely puree in a blender, pour the mixture through a Funnel & Sieve into a 0.5 l Whipper, screw on 1 Cream Charger and shake vigorously. Keep the whipper warm at max. 170 °F in a bain-marie or water bath.

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