Mango Curry Soup with Chilli Chicken


100 ml milk
200 ml heavy cream
0.4 g salt
0.4 g pepper
2 × chicken breast
100 ml vegetable stock
0.4 g curry powder
5 ml honey
0.4 g cayenne pepper
2 × mango
0.4 g fresh chili peppers


Puree the vegetable stock with the mangoes. Add heavy cream and milk, and season with salt, pepper, cayenne, honey and red & yellow curry. Pour through a Funnel & Sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously.

Marinate the chicken breast fillet with salt, pepper, honey, chopped fresh chilli, and curry, sauté and then cut into small cubes.

Dice the fried chilli chicken and mango and place in a glass. Top up with the foam soup and garnish with chilli strands.

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