I. Ingredients
Base Layer (Coconut Jelly)
- 200ml coconut milk (full-fat)
- 5g agar-agar powder
- 20g cane sugar
- 1/4 tsp vanilla extract
Middle Layer (Mango Puree)
- 300g ripe mango flesh
- 10ml lime juice
- 15g honey
Nitro Espuma (Passionfruit Foam)
- 150ml passionfruit juice (fresh or bottled)
- 50ml heavy cream (≥30% fat)
- 5g gelatin sheets
- 20g white chocolate (melted)
Garnish
- Toasted coconut flakes
- Mint sprigs
- Edible flowers
II. Tools
Core Tools
Additional Tools
- Mixing bowls
- Hand blender
- Silicone mold (for jelly)
III. Steps
- Coconut Jelly Base
① Combine coconut milk, agar-agar, and sugar in a saucepan. Heat to 85°C while stirring until fully dissolved.
② Pour into silicone molds and refrigerate for 1 hour until set. - Mango Puree Layer
① Blend mango flesh with lime juice and honey until silky smooth. Strain through a fine sieve to remove fibers.
② Spread evenly over the set coconut jelly layer. - Passionfruit Nitro Foam
① Bloom gelatin in cold water for 5 minutes. Dissolve in melted white chocolate.
② Whisk passionfruit juice and heavy cream, then incorporate the gelatin-chocolate mixture.
③ Transfer to the cream whipper, filling 2/3 full. Charge with N₂O and shake vigorously.
④ Refrigerate the charged whipper for 30 minutes to stabilize. - Assembly
① Dispense the nitro foam over the mango layer at a 45° angle, creating cloud-like peaks.
② Garnish with toasted coconut, mint, and flowers. Serve immediately for optimal texture.
IV. Pro Tips
Texture Control:
- For firmer foam: Increase gelatin to 7g.
- For alcohol infusion: Add 10ml rum to the passionfruit mixture.
Flavor Variations:
- Replace passionfruit with lychee juice for an Asian twist.
- Add 3g matcha powder to the coconut jelly layer.
Science Insight: The N₂O creates micro-bubbles that expand upon release, while gelatin and white chocolate stabilize the foam structure by forming a colloidal network.
V. Creative Applications
This nitro foam technique can be adapted for:
- Cocktail Garnish: Float lemongrass-infused foam on tropical cocktails.
- Savory Dishes: Create miso foam for Japanese-inspired seafood dishes.
- Breakfast: Dispense nitro matcha foam over chia pudding.