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Mango Mousse Recipe Prepared in Siphon, Delicious and Refreshing
This mango mousse in a siphon fuses 250 g mango puree, 30 g sugar, 10 g lemon juice, 250 g cream and 2 g hydrated gelatin in 20 g water, mixed to create an airy texture, resulting in an exquisite and balanced dessert.
Below, we share with you a delicious recipe for Mango mousse prepared in a siphon, developed with precision and modern techniques typical of creative and molecular cuisine, ideal for surprising on any occasion.
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04/15/2025 05:01 PM |
This creation fuses the freshness of ripe mango and the velvety softness of whipped cream in an airy format thanks to the siphon. Inspired by the proposals of avant-garde chefs, this mousse becomes a sensory experience that stands out both in flavour and technique.
It is essential to have a precision scale and tools such as the Thermomix and electric hand mixer to achieve perfect homogenization of the ingredients.
Precise Ingredients (for 500 g of mousse):
- Fresh mango puree: 250 g
(Try to select ripe mangoes; peel, pit and mash until smooth.) - Sugar: 30 g
(Adjust according to the sweetness of the mango.) - Fresh lemon juice: 10 g
(It provides acidity and balances sweetness.) - Whipping cream (35% fat): 250 g
(Make sure it is very cold.) - Unflavored gelatin: 2 g
(They are hydrated in 20 g of cold water.) - Salt: 1 g
(Used to enhance flavor, measured in grams.)
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Step by Step Preparation:
Preparation of Mango Puree:
a. Peel and pit 2 ripe mangoes to obtain approximately 250 g of pulp.
b. Blend the pulp in the Thermomix for 30 seconds at speed 4 until you obtain a smooth puree. Set aside.
Hydration and Dissolution of Gelatin:
a. In a small bowl, mix 2 g of unflavored gelatin with 20 g of cold water.
b. Let it sit for 5 minutes to allow the gelatin to hydrate.
c. Then, heat it gently (you can use the heating function on the Thermomix or water bath) until completely dissolved, ensuring that no lumps remain.
Base Mix:
a. In the Thermomix bowl, add the mango puree (250 g), sugar (30 g), lemon juice (10 g) and salt (1 g). Mix for 20 seconds at speed 3.
b. Add the dissolved gelatin and mix it into the mixture for 15 seconds at speed 3.
Adding the Cream:
a. Using a hand-held electric mixer, whip the cream (250 g) if it is not already whipped, making sure it is cold for better integration.
b. Add the whipped cream to the previous mixture using circular movements (you can do this manually or in the Thermomix at speed 2 for 10 seconds) so as not to deflate the incorporated air.
Filtering and Loading into the Siphon:
a. Pass the mixture through a fine strainer to remove any pulp or lumps and achieve an ultra-fine texture.
b. Pour the mixture into a kitchen siphon. Close the siphon tightly and load with 1 N₂O (nitrous oxide) cartridge.
c. Shake the siphon vigorously for 20 seconds to ensure proper incorporation of the gas.
Refrigeration and Plating:
a. Refrigerate the siphon at 4°C for at least 2 hours to stabilize the foam.
b. When serving, gently shake the siphon and dispense the mousse into elegant glasses or cups.
c. Garnish with thin slices of mango, an additional pinch of salt (optional, 0,2 g) or a few fresh mint leaves for a touch of color.
Chef's Tip:
The key to this recipe lies in the precision of the measurements and the use of the siphon, a tool that provides exceptional lightness to the mousse, enhancing the perception of flavour and texture. You can experiment with small adjustments in acidity or sweetness depending on the variety of mango used and the seasonality.
Content created and curated using the tool Creative Cooking de Ai Chef Pro.
