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25. March 2014

A sweet finale

A sweet finale

Mango Mousse Tarts with Piña Colada Cream

Biscuit base

Ingredients:
2 eggs
2 egg yolks
80 g sugar
10 g vanilla sugar
1 g salt
10 g vanilla pudding powder
65 g flour
5 ml lemon flavoring
5 ml orange flavoring

Preparation:
Beat eggs, egg yolks, sugar, vanilla sugar, lemon and orange flavoring and salt until very frothy. Mix the flour with the vanilla pudding powder, sieve and fold into the mass. Pour the batter onto a baking tray covered with baking paper and bake for approx. 10-15 min. at 200 °C. Allow the biscuit to cool then cut out circles with pastry rings. Do not remove the rings! 

Mango mousse

Ingredients:
2 sheets of gelatin
300 ml heavy cream
50 g sugar
150 g natural yoghurt
20 ml lemon juice
150 g mango pulp, pureed 

Preparation:
Soak the gelatin in cold water. Whip the cream with the sugar until stiff then mix with the natural yoghurt. Heat up the lemon juice and dissolve the well-squeezed gelatin into it. Stir the mango puree into the gelatin little by little, and then fold in the cream mixture. Spread the mango mousse onto the biscuit circles. Refrigerate for at least 6 hours.

Piña Colada Cream

Ingredients for a 0.5 L iSi Whipper:
250 ml pineapple juice
200 ml coconut milk
25 ml rum
45 g sugar
3 sheets of gelatin

Preparation:
Soak the gelatin in cold water. Heat 25 ml of the pineapple juice and dissolve the well-squeezed gelatin into it. Heat and stir the remaining pineapple juice with the coconut milk, rum and sugar until the sugar has fully dissolved. Then stir in the bloomed gelatin. Pass into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours. 

Serving suggestion:
Carefully remove the tarts from the pastry rings and serve with Piña Colada Cream.

Matcha Mousse 

 

4 portions

Ingredients for a 0.5 L iSi Whipper:
200 ml heavy cream
5 g matcha powder
100 ml milk
25 g white chocolate 

Preparation:
Break the white chocolate into pieces. Heat the heavy cream with the milk and mix in the white chocolate. Remove liquid from heat and stir in the matcha powder with a whisk until completely dissolved. Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 6-8 hours.

Matcha Latte

4 portions

Ingredients:
1 l milk
5 g matcha powder 

Preparation:
Briefly bring the milk to a boil. Remove liquid from heat and stir in the matcha powder with a whisk until completely dissolved. 

Serving suggestion:
Serve the matcha latte with the matcha mousse topping. 

Please note: Matcha powder can be found in Asian/Japanese supermarkets.