Mango foam
A light foam that provides a perfect finish to a dessert, pre-dessert or friandise. Few additives keep the pure taste of mango intact.
In this recipe, we use mango purée from Les vergers Boiron. As a chef, you can rely on consistent quality and pure products without additives when you work with the purées and coulis from Les vergers Boiron.
Makes 500g.
Allergens & dietary requirements
This component doesn't contain any allergens.
Ingredients
- 400 g mangopurée, Les vergers Boiron
- 100 g sugar syrup, 1:1
- 7 g gelatin leaves
Preparation method
- Soak the gelatine leaves in cold water. Heat some of the mango purée and dissolve the gelatine in it.
- Stir in the remaining mango purée and the sugar water and pour into a siphon with a one-half litre capacity.
- Aerate with one charger and leave to cool for at least 2 hours in the refrigerator.
- Shake well before use and make sure that the siphon is not too cold, ideal temperature is around 7°C.
Serving suggestions
- As a dessert amuse-bouche, with a sorbet of mango and lemongrass.
- As a component in a dessert with mango, vanilla ice cream and citrus fruits.
- Use in a dish with components of apricot, pear, and cranberry.
