Directions
- 1Combine all ingredients in a vacuum bag.
- 2Vacuum seal the bag.
- 3Cook in a 75°C oven until the mixture reaches 60°C.
- 4Blend the mixture with an immersion blender.
- 5Strain the mixture through a fine-mesh sieve into an isi whipper.
- 6Charge the isi whipper with two chargers.
- 7Shake the whipper well.
- 8Submerge the whipper in ice water bath and monitor temperature with a probe.
- 9Use the isi whipper to dispense the espuma onto a plate.
Ingredients
- 200 g butter
- 100 ml water
- 100 g mango puree
- 2 g salt
Equipment
immersion blendervacuum sealerovenisi whipperfine-mesh sievetemperature probe
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