- 3 × sheet(s) of gelatin
- 175 ml coconut milk
- 25 ml rum
- 300 ml pineapple juice
Soak the gelatin in cold water. Heat up 125 ml of pineapple juice and dissolve the squeezed gelatin in it. Mix the coconut milk, pineapple juice and rum and stir in the dissolved gelatin.
Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Leave to cool in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving.
A Pina Colada Espuma cap makes a light, exotic summer drink out of pineapple juice!
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
Recipe by Markus Haxter, Cuisine Concept, Bergisch Gladbach (Germany)