Mango Coconut Foam Soup
(5 votes, average: 4.20)
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This mango coconut foam soup is rich, airy and just a bit spicy. Since it’s a culinary foam instead of a traditional liquid soup, the texture is different than what many people will expect, which adds an all new dimension to the dish. The coconut, mango and curry combine to create a slightly sweet, spicy flavor profile that makes this a great way to start just about any meal.
Ingredients
This recipe makes enough for a 0.5 L iSi Whip. If you’d rather, you can also use the iSi Thermo Whip so that you don’t have to use the bain-marie or water bath.
Soup Ingredients
- 150g (5.3 oz.) fresh mango
- 100ml (3.4 fl. oz.) coconut milk
- 100ml (3.4 fl. oz.) heavy cream
- 50ml (1.7 fl. oz.) veal stock
- 70ml (2.4 fl. oz.) sesame oil
- 30g (1 oz.) red curry paste
- 1g (a pinch) salt
- 1g (a pinch) of pepper
Garnish Ingredients
Here is what you’ll need for the garnish for each serving:
- 1 bread chip/toast
- 2 mango cubes, about 1/2 inch square
- 1 tablespoon crumbled roasted pumpernickel bread
- 1 teaspoon curry powder
- 1 rosemary sprig
Preparation
1 - Place all main ingredients in a pot and let simmer for about 5 minutes.
2 - Puree in a blender until smooth.
3 - Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whip.
4 - Screw on 1 iSi cream charger and shake vigorously (2 if using 1 L iSi Whip).
5 - Keep the iSi Whip warm at maximum temperature of 75°C (165°F) in a bain-marie or warm water bath.
Assemble and Serve
1- Release foam into your serving vessel.
2- Lay cracker/toast across the top of your serving glass.
3- Sprinkle pumpernickel crumbs down the length of the cracker.
4- Dip top of mango cubes in curry powder.
5- Place mango on top of cracker and pumpernickel crumbs.
6- Add small rosemary sprig.
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