PIñA COLADA ESPUMA
600 ml pineapple juice
350 ml coconut milk
50 ml rum (brown, 35 % vol)
6 sheets gelatine
Soak gelatine. Heat 1/8 l pineapple juice to 60° C / 140° F and stir in the pressed out gelatine. Mix coconut milk, pineapple juice and rum, add the dissolved gelatine. Fill into the 1 L iSi Gourmet Whip* and screw in 2 iSi cream chargers. Chill in the refrigerator for several hours. Shake the whipper vigorously upside-down before dispensing.
For preparation in the 0.5 L Gourmet Whip, halve the amount of ingredients and use 1 cream charger.
A Piña Colada Espuma top turns pineapple juice into a light, exotic summer drink!
Pairs Well With
Ingredients for the 1 L iSi Gourmet Whip