Piña Colada Spoonful

By corlear

Ingredients

• For the pineapple juice:
• 1/2 pineapple (approx. 1.3 lb)
• For the pineapple sorbet:
• 1 cup pineapple juice (see previous step)
• pinch sorbet stabilizers
• 1/2 sheet gelatin (previously rehydrated in cold water)
• For the coconut milk:
• 13/4 cup coconut milk
• For the coconut foam:
• 11/4 cup coconut milk (see previous step)
• 3 tbsp single cream (35% fat)
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the rum gelatin:
• 1/4 cup white rum
• 1/2 sheet gelatin (previously rehydrated in cold water)
• To finish:
• muscovado sugar
• 20 pieces of crystallized pineapple

Details

Servings 10

Preparation

Step 1

For the pineapple juice:
1. Peel the pineapple, roughly cut it up and blend.
2. Heat the pineapple purée to 160ºF.
3. Leave to strain in a colander for a minimum of 6 hours.
4. Sieve the remaining purée to get any remaining juice.

For the pineapple sorbet:
1. Dissolve the stabilizer in a ¼ of the pineapple juice. Heat to 185ºF.
2. Dissolve the gelatin, stir and add the rest of the pineapple juice.
3. Fill a Paco Jet container.
4. Leave to stabilize in the fridge for at least 6 hours and then freeze.

For the coconut milk:
1. Strain the coconut milk through a colander and then sieve.

For the coconut foam:
1. Mix the coconut milk with the cream.
2. Strain and fill the canister using a funnel.
3. Foam and leave to rest in the fridge for 2 hours.

For the rum gelatin:
1. Heat a ¼ of the rum and dissolve the gelatin in it.
2. Add the rest of the rum and set in a flat-bottomed dish.

Final Steps & Preparation:
1. Process the sorbet in the Paco Jet (only the portions that are needed).
2. Put a teaspoon of rum gelatin in the bottom of a soup spoon.
3. Place a small quenelle of coconut foam on top of the gelatin.
4. Place a coffee spoon of pineapple sorbet on top of the gelatin and coconut foam.
5. Finish by arranging 2 pieces of crystallized pineapple at the tip of the spoon and sprinkle a little muscovado sugar over the sorbet.