Beetroot coconut foam

with mango ragout

Beetroot coconut foam

  • 150 ml coconut milk
  • 100 g pickled beetroot
  • 70 g coconut oil
  • 1.5 × Lime (juice & abrasion)
  • 50 g maple syrup
  • 120 ml soy milk
  • 2 × pinch of salt
  • 1 × mango
  • 2 × passion fruit
  • 20 g honey
  • 10 ml rum


Mango ragout

Peel the mango and cut into thin slices. Cut the passion fruits in half and scratch them out. Then mix the mango and passion fruit with the abrasion of a lemon, honey, rum and a pinch of salt and let it rest for a while.

Beetroot coconut foam

Boil up the soy milk and coconut oil and stir it. Then add the remaining ingredients and puree everything in a blender. Fill the mixture through iSi Funnel & Sieve into a 0.5 L iSi Whip, screw on 1 iSi cream charger and shake vigorously. Chill it in the refrigerator for 1-2 hours.


Serve beetroot coconut foam in a coconut and decorate with the mango ragout.

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