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
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.
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.
Strawberry jam and Chantilly Genovese
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