White Rum Jelly
3 gr Agar Agar
100 ml White Rum
75 ml Liquid Sugar
Amaretto Foam (for ½ liter siphon)
250 ml Vegetable Whipped Cream
80 ml Liquid Sugar
1 gr Sodium Alginate
2 oz Coffee Liquor
2 gr Soy Lecithin
100 ml Vanilla Liquor
300 ml Water
Jelly White Rum
Heat the sugar in a saucepan, add the agar agar and bring to a boil. Turn off the heat and pour in the white rum. Turn well the mixture to make it homogeneous. Once the content of the pan will be tepid, pour it into finger food glasses, and let it solidify in the fridge.
Whip the cream with an electric whisk. Combine liquid sugar and amaretto liquor with cream, and stir well. Once the ingredients are blended,pour into the siphon. Charge the siphon with a gas canister for mousse, and shake vigorously for at least 30 seconds. Let it stand in refrigerator for about 3 hours.
Pour into a tall container the coffee liquor, add the sodium alginate, and mix everything with an electric mixer until there will be no more lumps. Pour everything into a small bowl, and let it stand in the refrigerator for 1 hour. Meanwhile prepare the calcic bath. Make the spheres using a spoon with a capacity of ¼ of a teaspoon, not to obtain too big spheres. Fill the spoon with the preparation of liquor and calcium alginate, and soak it in the bath. After a short time the spheres will come off by themselves from the spoon. Collect the spheres with a slotted spoon, and rinse them in water before you place them on the jelly.
Pour the vanilla liquor, water, and lecithin soy in a tall container, and use the mixer on the surface of the liquid, so as to store the air and to form the foam.
Prepare and serve the various components in this' order:
You should begin to prepare first the amaretto foam, since it will have to rest for about 3 hours in the refrigerator. Proceed preparing the jelly and after the spheres; just before the jelly has hardened, lean over it the spheres trying to incorporate them into the jelly. Take the siphon with the foam and shake it again, vigorously and for a long, before serving the foam over jelly and spheres, filling the glasses. Complete with the air of vanilla and garnish with a bit of chocolate grating .