Mango Espuma
Directions
- 1Combine all ingredients in a vacuum bag.
- 2Combine all ingredients in a vacuum bag.
- 3Combine all ingredients in a vacuum bag.
- 4Vacuum seal the bag.
- 5Vacuum seal the bag.
- 6Vacuum seal the bag.
- 7Cook in a 75°C oven until the mixture reaches 60°C.
- 8Cook in a 75°C oven until the mixture reaches 60°C.
- 9Cook in a 75°C oven until the mixture reaches 60°C.
- 10Blend the mixture with an immersion blender.
- 11Blend the mixture with an immersion blender.
- 12Blend the mixture with an immersion blender.
- 13Strain the mixture through a fine-mesh sieve into an isi whipper.
- 14Strain the mixture through a fine-mesh sieve into an isi whipper.
- 15Strain the mixture through a fine-mesh sieve into an isi whipper.
- 16Charge the isi whipper with two chargers.
- 17Charge the isi whipper with two chargers.
- 18Charge the isi whipper with two chargers.
- 19Shake the whipper well.
- 20Shake the whipper well.
- 21Shake the whipper well.
- 22Submerge the whipper in ice water bath and monitor temperature with a probe.
- 23Submerge the whipper in ice water bath and monitor temperature with a probe.
- 24Submerge the whipper in ice water bath and monitor temperature with a probe.
- 25Use the isi whipper to dispense the espuma onto a plate.
- 26Use the isi whipper to dispense the espuma onto a plate.
- 27Use the isi whipper to dispense the espuma onto a plate.
Ingredients
- 200 g butter
- 200 g butter
- 200 g butter
- 100 ml water
- 100 ml water
- 100 ml water
- 100 g mango puree
- 100 g mango puree
- 100 g mango puree
- 2 g salt
- 2 g salt
- 2 g salt
Equipment
immersion blendervacuum sealerovenisi whipperfine-mesh sievetemperature probe