Berry grits: Melt sugar in a frying pan until light caramel. Add currant juice, honey, orange juice and red wine and make. Add cinnamon powder, orange zest and lemon zest and cook until syrupy. Add berries to thickened gravy form, stir briefly and cool.
Mango-Yogurt Foam (Espuma): Heat the mango pulp with the powdered sugar. Squeeze the gelatine previously soaked in cold water and let it melt in it. Stir everything until smooth. Add the yogurt, stirring continuously, and then strain through a fine sieve. Pour everything into the Isi Gourmetwhip, twist in 2 cream capsules and chill for about 3 hours or place briefly in iced water.
Bring the berry grits to the table with the mango yogurt foam and garnish with fresh lemon balm.
Our tip: Use high-quality red wine for an especially fine taste!
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