6/21/09

pina colada espuma...


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Just want to test my new tool, iSi gourmet whip. It worked well. =)

Ingredients:
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- 250 g pineapple juice
- 200 g coconut milk
- 50 g coconut rum
- 3 sht gelatin, bloomed
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Preparation:
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1. Warm 100 g. of pineapple juice to 100 degrees F.
2. Stir in bloomed gelatin.
3. Add coconut milk, coconut rum. and the remaining pineapple juice.
4. Pour some liquids into glasses, then refrigerate for 2 hours or until the mixture is set.
5. Transfer the rest into the whipper and charge with nitrous oxide.
6. Shake and refrigerate for 2 hours.
7. To serve: Dispensing the espuma over the gelee.
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8 comments:

Manggy said...

Oh no! I knew I should've bought that small one for $30 (it was at the closing sale of Linens and Things). Looks great, Thip!

bake in paris said...

Always love pina colada, in any mixture and texture. But your espuma is perfect!

Regards
Kris

Heather said...

Thip,
Can we keep the egg whites in the fridge to age(for macarons) for 6 days or it's going to go bad?
Thank you.

Ramya Kiran said...

Eye catching and mouth watering dessert!!

Thip said...

Thanks, Ramya.

Heather, I don't think we can age egg whites in the fridge. You can age egg whites at room temperature for a day, then keep them in the fridge after that though. I never keep them in the fridge that long after aging, usually only 2-3 days.

Y said...

Yay for new toys. I've been wanting to get one too, but have been putting it off because they're a bit pricey.

Federico Solano said...

Hey how many grams is a sheet of gelatin there?

Thip said...

1 Sheet Silver gelatin (160 bloom) = 2.4g to 2.5g

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