Fruit Espuma Latin American Gelatin Foam
Elevate your dessert game with this vibrant and airy Fruit Espuma Latin American Gelatin Foam, a tropical treat that’s as light as a cloud and bursting with flavor. Made with ripe mango or your favorite tropical fruits like passionfruit or guava, this recipe combines natural fruit puree with a touch of lime juice for a zesty kick, unflavored gelatin for a silky structure, and an optional swirl of whipped cream for extra richness. The magic happens using a siphon whipped cream dispenser, transforming the mixture into a luscious foam that’s perfect for impressing guests. Garnished with fresh mint leaves, this dessert is a perfect balance of elegance and simplicity, ideal for warm weather or when you crave a refreshing, fruity finale to any meal. Ready in just 30 minutes of prep time, this no-bake dessert is perfect for showcasing Latin American-inspired flavors in an utterly unique way.
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Ingredients
- 2 cups ripe mango (or any tropical fruit like passionfruit or guava)
- 0.5 cups granulated sugar
- 2 teaspoons unflavored gelatin powder
- 0.25 cups water
- 0.5 cups heavy cream (optional, for added richness)
- 2 tablespoons lime juice
- 1 teaspoon vanilla extract (optional)
- 2 sprigs fresh mint leaves (for garnish)
Directions
Step 1
Peel and cube the mango (or chosen fruit) and blend it into a smooth puree using a blender or food processor.
Step 2
In a small saucepan, add the water and sprinkle the gelatin powder evenly over the surface. Let it sit for 5 minutes to allow the gelatin to fully bloom.
Step 3
Gently heat the saucepan over low heat, stirring continuously, until the gelatin completely dissolves. This should take about 2-3 minutes. Do not let it boil.
Step 4
In a mixing bowl, combine the fruit puree, dissolved gelatin mixture, granulated sugar, lime juice, and vanilla extract (if using). Stir until well combined, and the sugar has fully dissolved.
Step 5
If adding heavy cream for richness, whip the cream in a separate bowl until soft peaks form. Gently fold the whipped cream into the fruit and gelatin mixture until well incorporated.
Step 6
Transfer the mixture into a siphon whipped cream dispenser. Charge it with one or two N2O cartridges (follow your siphon’s instructions for proper use). Shake the dispenser vigorously for 10-15 seconds to mix.
Step 7
Dispense the foam into serving glasses or bowls. Chill in the refrigerator for at least 2 hours to set and infuse flavors.
Step 8
Before serving, garnish with fresh mint leaves and additional fruit slices, if desired, for presentation.
Nutrition Facts
| Serving size | (352.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 838.7 |
| Total Fat 44.3g | 0% |
| Saturated Fat 27.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 134.1mg | 0% |
| Sodium 55.0mg | 0% |
| Total Carbohydrate 109.0g | 0% |
| Dietary Fiber 0.3g | 0% |
| Total Sugars 104.7g | |
| Protein 7.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 93.1mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 138.2mg | 0% |
Source of Calories