BEETROOT ESPUMA WITH COCONUT FOAM

Name: BEETROOT ESPUMA WITH COCONUT FOAM
Yield: 4 servings
Ingredients: 1 piece mango; 100 g pickled beetroot; 50 ml maple syrup; 1.5 piece lime (juice and zest); 10 ml rum; 2 piece passion fruit; 20 g honey; 70 g coconut oil; 1 pinch salt; 150 ml coconut milk; 120 ml soy milk

Servings

4 Persons

Difficulty

Medium

Ingredients

For the beetroot espuma with coconut foam
1 piece mango
100 g pickled beetroot
50 ml maple syrup
1.5 piece lime (juice and zest)
10 ml rum
2 piece passion fruit
20 g honey
70 g coconut oil
1 pinch salt
150 ml coconut milk
120 ml soy milk

Preparation

Peel the mango and cut it into thin slices.

Halve the passion fruits and scoop out the pulp.

Combine the mango and passion fruit with lime zest, honey, rum, and a pinch of salt. Let sit briefly to infuse.

Bring the coconut oil and soy milk to a boil and stir. Then add the remaining ingredients and blend everything into a smooth mixture using a countertop blender.

Strain the mixture through a funnel and sieve into a 0.5-liter whipper (e.g. Professional). Charge the whipper with one cartridge and shake vigorously a few times.

Refrigerate for about 1–2 hours.

Credit: isi.com

You can prepare this recipe using the following products

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BEETROOT ESPUMA WITH COCONUT FOAM

Ingredients

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Preparation