Beetroot Coconut Foam
A vibrant coconut-milk and pickled beetroot foam served with a mango-passion fruit ragout.
⏱️ Prep: 20 min🍳 Cook: 10 min
Nutrition
per per 300 g portion140
Calories
1g
Protein
14g
Carbs
9g
Fat
Ingredients
| 150 ml | coconut milk |
| 100 g | pickled beetroot |
| 70 g | coconut oil |
| 1.5 | lime (juice & zest) |
| 50 g | maple syrup |
| 120 ml | soy milk |
| 2 pinch | salt |
| 1 | mango |
| 2 | passion fruit |
| 20 g | honey |
| 10 ml | rum |
Instructions
- Mango ragout: peel and thinly slice the mango. Halve the passion fruits and scoop out the pulp.
- Mix the mango and passion fruit with the lime zest, honey, rum, and a pinch of salt; let rest.
- Boil the soy milk and coconut oil together, stirring.
- Add the remaining ingredients (coconut milk, pickled beetroot, lime juice, maple syrup, salt) and purée everything in a blender.
- Fill through an iSi Funnel & Sieve into a 0.5 L Whipper, screw on 1 cream charger, and shake vigorously.
- Chill in the refrigerator for 1-2 hours.
- To serve: present the beetroot coconut foam in a coconut shell, decorated with the mango ragout.