ENCAPSULATED PIÑA

COLADA

Difficulty: Easy
Prep time:
25 mins
Rest time:
1 hour
PRODUCTS YOU WILL
NEED FOR THIS RECIPE
DIRECTIONS
SPHERIFICATION KIT
MOLECULAR STYLING KIT
TOOL SET FOR COOKING
ELECTRIC FOAMER
Ingredients

1/3 cup

(320 ml)

½ cup

(120 ml)

ENCAPSULATED PIÑA COLADA

 

 

White rum

Brown rum

Sweetened coconut milk

Pineapple juice

Water

ENCAPSULATED PIÑA COLADA

Maraschino cherry syrup

Pineapple, diced

ENCAPSULATED PIÑA COLADA

Calcium lactate

Sodium alginate

Soy lecithin

1.6 g

(1/3 sachet)

2 g

(1 sachet)

 

2 g

(1 sachet)

¼ cup

(60 ml)

¼ cup

(60 ml)

 

½ cup

(120 ml)

1 cup

(235 ml)

2 cups

(470 ml)

ENCAPSULATED PIÑA 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 min.

Remove the frozen piña colada spheres from the mold and place them in the sodium alginate bath. Let sit for 5 min. while stirring delicately with a spoon.

Using a slotted spoon, collect 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 min. and let sit for 5 min. Collect the foam using a spoon.

SERVING SUGGESTION

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

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