Recipe - Mango Canneloni / Cacao Espuma / Lemon-Mint Emulsion Jelly / Hazelnut Crumble

Ingredients:

300 g mango
100 ml orange juice
100 g panna Cotta
500 ml sugar syrup
2 x vanilla bean(s)
13 g gellan gum
250 ml chocolate liqueur
0.5 x fresh chili peppers
50 g cocoa bean(s)
1 x tonka beans
300 ml heavy cream
150 g mint
100 g lime zest
50 ml lime juice
100 g sugar
40 g hazelnuts
150 g almonds
100 g chocolate

Preparation:

Peel and dice the mango. Put the orange juice, 100 ml simple syrup and 1 x scraped vanilla bean into an iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip according to instructions. Screw on 1 iSi cream charger and allow to rest for 15 minutes. Afterwards quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the head from the iSi stainless steel bottle and remove the sieve together with the sieve gasket. Pour the mango juice through the iSi funnel & sieve into a glass. Mix the mango juice with 8 g gellan gum and allow to boil. Pour into the outer ring of the canneloni tube and refrigerate. Pour the warm panna cotta in the middle of the canneloni tube and refrigerate once again.

Rapid Infusion:

Put the cocoa liquor, 200 ml simple syrup, the chili, the cocoa beans, 1 x scraped vanilla bean and the grated tonka bean into an iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip according to instructions. Screw on 1 iSi cream charger and allow to rest for 15 minutes. Afterwards quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the head from the iSi stainless steel bottle and remove the sieve together with the sieve gasket. Pour the cocoa liquor through the iSi funnel & sieve into a glass.

Espuma:

Put the heavy cream and the cocoa liqueur into an iSi Gourmet Whip. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.

Rapid Infusion:

Put 200 ml simple syrup, the mint leaves, the lime zest and the lime juice into an iSi Gourmet Whip. Attach the Rapid Infusion accessories to the iSi Gourmet Whip according to instructions. Screw on 1 iSi cream charger and allow to rest for 15 minutes. Afterwards quickly vent the iSi Gourmet Whip by pressing the lever. Unscrew the head from the iSi stainless steel bottle and remove the sieve together with the sieve gasket. Pour the lime juice through the iSi funnel & sieve into a glass.