Dame’s Kisses

Coconut Foam (for ½ liter siphon)

250 ml Vegetable Whipped Cream

50 ml Coconut Syrup

120 ml Coconut Milk

50 ml Liquid Sugar


Pineapple Jelly

3 g Agar Agar

120 ml Pineapple Juice

60 ml Liquid Sugar


White Rum Jelly

3 g Agar Agar

110 ml White Rum

70 ml Liquid Sugar


Caviar of Dark Rum

1 oz Dark Rum

Liquid Mother

Calcic Bath



Pineapple Foam

2 g Soy Lecithin

400 ml Pineapple Juice

Coconut Foam

Whip the cream with an electric whisk . Combine coconut milk, coconut syrup and liquid sugar 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 the refrigerator for about 3 hours.


Pineapple Jelly

Heat in a saucepan liquid sugar and pineapple juice, add the agar agar and bring to boil. Turn off the heat, and stir well so that you have a smooth mixture. Once the contents of the pan will cool down, pour into the molds, and allow them to chill in the refrigerator.


White Rum Jelly

Heat the sugar liquid in a saucepan and add the agar agar, then bring to boil. Turn off the heat, add the white rum and stir well to obtain a smooth mixture (being an alcoholic product will add only after the boiling of sugar so as not to evaporate the alcohol). Once the contents of the pan will cool down, pour into molds, and allow them to chill in the refrigerator.


Caviar of Dark Rum

Pour the dark rum in a small bowl, and add the mother liquor a little at a time; mix well until you reach a slightly thick consistency. Aspirate the mixture with a pipette, and pour it into the bath calcium making it drip. Collect with a slotted spoon the caviar, and rinse in water. A strainer could help you in this situation. Leave the caviar in a bowl until it will be served (not in water!).


Pineapple Foam

Pour pineapple juice and soy lecithin in a tall container, and use the mixer on the surface of the liquid, so as to store the air to form the foam. Collect the foam with a slotted spoon.


Prepare and serve the various components in this order:

On a finger food spoon spread some pineapple foam, lean over a rum jelly, or pineapple and serve a little bit of coconut foam on the jelly after stirring for a long time the siphon. Complete the Baci di Dama with a jelly of a different taste time by time, and placing on top of the foam a teaspoon of caviar of dark rum.

Baci di Dama is a molecular cocktail inspired by the eponymous cookies from Piedmont. The recipe was conceived by Alessandra Andreoni during a course of Molecular Mixology attended at MIXOLOGY Academy Rome, Italy.