More Great Recipes: Dessert | Pudding

PIñA COLADA ESPUMA


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By jbc
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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.


Tip


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


Pairs Well With


Notes

Ingredients for the 1 L iSi Gourmet Whip

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