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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Recipe Information
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)
Instructions
Peel and cube the mango (or chosen fruit) and blend it into a smooth puree using a blender or food processor.
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.
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.
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.
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.
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.
Dispense the foam into serving glasses or bowls. Chill in the refrigerator for at least 2 hours to set and infuse flavors.
Before serving, garnish with fresh mint leaves and additional fruit slices, if desired, for presentation.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 39.9 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 37.6 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
