Passion Fruit, Mint and Coconut Cocktail

By corlear

Ingredients

• For the passion fruit and mint mixture:
• 1 cup passion fruit juice
• 1/2 cup cachaça (Brazilian sugarcane brandy)
• 1/2 cup water
• 1/8 cup sugar
• 1 tsp mint, finely diced
• For the coconut foam:
• 2 1/2 cup coconut milk
• 1 1/4 cup water
• 3/4 sheet gelatin (previously rehydrated in cold water)
• 1 2-pint ISI foaming canister
• 1 N2O cartridge

Preparation

Step 1

Passion fruit and mint mixture:
1. Heat ¼ cup of water and dissolve the sugar in it.
2. Remove from the heat, add the remaining ingredients and mix.
3. Cool in the fridge.

Coconut foam:
1. Heat ½ the water and dissolve the gelatin in it.
2. Remove from the heat and mix with the remaining water and the coconut milk.
3. Strain and fill the canister using a funnel.
4. Foam and leave to rest in the fridge for 2 hours.

Finishing Touches & Presentation:
1. Put ¼ cup of the passion fruit and mint mixture in a glass and top with the coconut foam.
2. Serve really cold.