Mango Coconut Foam Soup

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.