Caipirinha With Coconut

By corlear

Ingredients

• For the caipirinha:
• 10 1/2 oz limes
• 3/4 cup sugar
• 1 1/4 cup cachaça (Brazilian sugarcane brandy)
• 1 1/4 cup water
• 1/4 cup lime juice grated rind of one lime
• 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 ISI foaming canister
• 1 N2O cartridge

Details

Servings 10

Preparation

Step 1

Caipirinha:
1. Cut the lime into small pieces.
2. Add the sugar and mix by pressing down firmly on the limes until they are flattened. Leave to marinade for half an hour. Add the water, the cachaça and the lime juice. Stir. Leave to rest for half an hour.
3. Sieve, add the lime rind and keep in the fridge at around 40 ºF.

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. Fill a cocktail glass with ¼ cup of caipirinha.
2. Top with coconut foam right up to the rim.
3. Serve really cold.