Mango and Coconut Foam Soup

Mango and Coconut Foam Soup

An exotic, fruity foam soup that's quick to create.

  • 100 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 50 ml veal stock
  • 100 ml coconut milk
  • 10 ml sesame oil
  • 30 g red curry paste
  • 150 g mango pulp, pureed


Place all ingredients in a saucepan and leave to simmer for approx. 5 minutes. Finely puree in a blender, pour the mixture through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi appliance warm at max. 75 °C in a bain-marie or water bath.

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