Mango Coconut Foam Soup
A recipe for the Molecular Gastronomy Class:
This mango coconut foam soup is rich, airy and just a bit spicy. Since it’s culinary foam instead of a traditional liquid soup, the texture is different than what many people will expect, which adds a 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.
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- per 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
- Place all main ingredients in a pot and let simmer for about 5 minutes.
- Puree in a blender until smooth.
- Pass through the iS funnel & sieve directly into the 5 L iSi Whip
- Screw on 1 iSi cream charger and shake vigorously (2 if using 1 L iSi Whip).
- Keep the iSi Whip warm at maximum temperature of 75°C in a bain-marie or warm water bath.
- Assemble and Serve
- Release foam into your serving vessel.
- Lay cracker/toast across the top of your serving glass.
- Sprinkle pumpernickel crumbs down the length of the cracker.
- Dip top of mango cubes in curry powder.
- Place mango on top of cracker and pumpernickel crumbs.
- Add small rosemary sprig.