Mango-Coconut Cream Soup


150 g Mango
100 ml Coconut milk
100 ml heavy cream
50 ml Veal stock
70 ml Sesame oil
1 g Salt
1 g Pepper
30 g red curry paste

Place all ingredients in a pot and let simmer about 5 minutes. Puree in a blender until smooth, pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C/165 °F in a sous vide bath.
Use the iSi Heat protection sleeve to prevent burning hands upon removal of the iSi Gourmet Whip from the hot water bath. Also provides an extra grip against the wet steel bottle of the Whipper.