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Publication date: 28-Apr-2021

Categories:

• Recipes
• Advanced

• 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

• 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

• 159 g sugar
• 103 g flour
• 2 g baking powder
• 94 g eggs
• 94 g olive oil
• 48 g orange juice

• 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.

• 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.

• 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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