Piña Colada cocktail pastry

Publication date: 28-Apr-2021


Ingredients piña colada mousse
  • 100 g Cordillera white chocolate 30%
  • 300 g coconut milk
  • 25 g white rum7 g unflavored gelatin
  • 100 g water
  • 1.5 xanthan gum
  • 5 g versawhip
Pineapple and lemon caviar ingredients
  • 120 g pineapple juice
  • 20 g lemon juice
  • 30 g honey
  • 1 g sodium citrate
  • 1 xanthan gum
  • 4.5 g calcium gluconate
  • 500 g water
  • 2.5 g sodium alginate
Cake ingredients
  • 159 g sugar
  • 103 g flour
  • 2 g baking powder
  • 94 g eggs
  • 94 g olive oil
  • 48 g orange juice
Piña colada mousse preparation
  • Mix the water, xanthan gum and versawhip until a meringue forms.
  • Separately, heat the coconut milk and chocolate. Mix until smooth and make a ganache.
  • Flavor with rum and add hydrated and melted gelatin. Mix the 2 preparations to a temperature of 20 °C in an enveloping way and reserve.
Pineapple and lemon caviar preparation
  • Mix all the ingredients except the water and alginate.
  • Put under an immersion blender and strain. Reserve.
  • Make an alginate bath passing the blender through the water and alginate.
  • Heat 1 minute in the microwave and let cool a moment.Place pineapple mix in a kitchen bottle and let small drops fall on the alginate bath.
  • Let jellify a few minutes, remove from bath, rinse with clean water and reserve in syrup.
Cake preparation
  • Mix the flour, baking powder, and reserve.
  • Homogenize the rest of the ingredients and later add the dry ingredients quickly.Extend on an oven plate and bake at 180°C during 15 minutes.
  • Fill natural coconut shells with the mousse, bringing it to the edges so it looks like a natural coconut.
  • In the middle cavity, arrange the sponge cake soaked in rum syrup and add the pineapple caviar on top.
  • Decorate with dried pineapple chips and a tempered chocolate bamboo so it looks like a cocktail prepared at the beach.
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