ENCAPSULATED PINA COLADA

Techniques: SPHERIFICATION
Additives: CALCIUM LACTATE, SODIUM ALGINATE, SOY LECITHIN

 

INGREDIENTS

  • 1/4 cup (60 ml) white rum 
  • 1/4 (60 ml) brown rum 
  • 1/2 cup (120 ml) sweetened coconut milk
  • 1 cup (235 ml) pineapple juice
  • 2 cups (320 ml) water 
  • 1 1/3 cups (320 ml) maraschino cherry syrup 
  • 1/2 cup (120 ml) pineapple, diced 
  • 1/3 sachet (1.6 g) CALCIUM LACTATE 
  • 1 sachet (2 g) SODIUM ALGINATE 
  • 1 sachet (2 g) SOY LECITHIN

DIRECTIONS 

ENCAPSULATED PINA COLADA 

Pour the white rum, the dark rum, the sweetened coconut milk and the pineapple juice into a bowl. Using a spoon, mix in the CALCIUM LACTATE.
Pour the mixture into half-spherical molds and place in the freezer for 1 hour or until the spheres are completely frozen.
Using a hand blender, dissolve the SODIUM ALGINATE into the water and let sit for 5 minutes.
Remove the frozen piña colada spheres from the mold and place them in the sodium alginate bath. Let sit for 5 minutes. while stirring delicately with a spoon.
Using a slotted spoon, scoop out the spheres, rinse them in a bowl of water and remove excess moisture by blotting the bottom of the slotted spoon against a paper towel.

CHERRY FOAM 

Combine maraschino cherry syrup and the SOY LECITHIN in a flat-bottomed rectangular bowl.
Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes. Scoop off the foam with a spoon. 

SERVING SUGGESTIONS 

Serve the piña colada spheres on top of the diced pineapple, garnished with cherry foam.

 

 

PRODUCTS USED TO CREATE THIS RECIPE 

ENCAPSULATED PINA COLADA