ENCAPSULATED

PINA COLADA

Difficulty

3/5

Prep time

25 min

Total time

1 hour 25 min

INGREDIENTS
DIRECTIONS

Used technique:

SPHERIFICATION

1/4 cup

(60 ml)

white rum

1/4 cup

(60 ml)

brown rum

1/2 cup

(120 ml)

sweetened coconut milk

1 cup

(235 ml)

pineapple juice

2 cups

(470 ml)

water

1 1/3 cups

(320 ml)

maraschino cherry syrup

1/2 cup

(120 ml)

pineapple, diced

1/3 sachet

(1.6 g)

CALCIUM LACTATE

1 sachet

(2 g)

SODIUM ALGINATE

1 sachet

(2 g)

SOY LECITHIN

Encapsulated Pina Colada

1. Pour the white rum, the dark rum, the sweetened coconut milk and the pineapple juice into a bowl. Using a spoon, mix in the CALCIUM LACTATE.

 

2. Pour the mixture into half-spherical molds and place in the freezer for 1 hour or until the spheres are completely frozen.

 

3. Using a hand blender, dissolve the SODIUM ALGINATE into the water and let sit for 5 minutes.

 

4. Remove the frozen piña colada spheres from the mold and place them in the sodium alginate bath. Let sit for 5 minutes. while stirring delicately with a spoon.

 

5. Using a slotted spoon, scoop out the spheres, rinse them in a bowl of water and remove excess moisture by blotting the bottom of the slotted spoon against a paper towel.

Cherry Foam

6. Combine maraschino cherry syrup and the SOY LECITHIN in a flat-bottomed rectangular bowl.

 

7. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes. Scoop off the foam with a spoon. 

Serving Suggestion

8. Serve the piña colada spheres on top of the diced pineapple, garnished with cherry foam.

Products you will need for this recipe

Molecular Mixology Kit + Recipe Book Cocktail R-Evolution

Spherification Mold

Electric Foamer

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