Pina Colada Espuma

INGREDIENTS FOR A 0.5 L / 1 US PINT WHIPPER:

  • 300 ml / 10.1 fl. oz. pineapple juice
  • 180 ml / 6.1 fl. oz. coconut milk
  • 20 ml / 0.7 fl. oz. rum (brown, 35 % vol)
  • 3 sheets gelatin

PREPARATION:

Soak gelatin. Heat 1/8 l pineapple juice to 60° C/140° F and stir in the pressed out gelatin. Mix coconut milk, pineapple juice and rum, add the dissolved gelatin. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator for several hours.

Tip:

A Pina Colada Espuma top turns pineapple juice into a light, exotic summer drink!

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