Beet Coconut foam
medium
·under 30 minutes
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.
Ingredients
100 g
pickled beetroot
50 ml
maple syrup
1.5 pcs.
Lime (juice & abrasion)
1 pcs.
mango
10 ml
rum
2 pcs.
passion fruit
20 g
honey
70 g
coconut oil
1 pinch
salt
150 ml
coconut milk
120 ml
soy milk
Steps to prepare
1.
Mango Ragout
Peel the mango and cut into thin slices. Halve and scrape out the passion fruit. Then mix the mango and passion fruit together with the lemon peel, honey, rum, and 1 pinch of salt and leave to infuse briefly.
2.
Bring soy milk and coconut fat to a boil and blend, then add the remaining ingredients and finely puree everything in a stand mixer. Pour through the iSi funnel & strainer into a 0.5 L iSi Whip, screw on 1 iSi cream cap, and shake vigorously. Chill in the refrigerator for 1-2 hours.
Serving suggestion
Serve beet coconut foam in coconut and decorate with the mango ragout.
Benefits
Increased whipped volume
Preparation stays fresh for several days in the whipper
Reduced calories due to increased whipped volume.