Pina Colada Espuma

Ingredients for a 1 Pint Dispenser:

300 ml Pineapple juice
175 ml Coconut milk
25 ml Rum
3 pieces Sheet of gelatin

Preparation:

Soak the gelatin in cold water. Heat up 125 ml of pineapple juice and dissolve the drained gelatin in it. Mix the coconut milk, the pineapple juice and the rum, and stir in the dissolved gelatin. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously before serving.

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!