Summary

Ingredients

• 350 g mano (s), fully ripe, pitted
• 60 g powdered suar
• 10 ml lemon juice
• 2 sheets gelatin
• 120 ml orange juice

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Instructions

1. Soak the gelatine in a little cold water. Bring the rest of the ingredients to the boil and puree. Squeeze out the gelatine, add it and dissolve it in the puree. Let cool down for approx. 3 hours.
2. Before pouring into a cream maker (e.g. iSi Whip), whisk briefly with a hand mixer. Use two N2O capsules (nitrous oxide) to prepare the cream.
3. Foam in portions in dessert glasses and serve.