Pineapple and Coconut Jelly
3 g Agar Agar
120 ml Pineapple Juice
60 ml Coconut Syrup
Coconut Foam (for ½ liter siphon)
250 ml Vegetal Whipped Cream
50 ml Coconut Syrup
120 ml Coconut Milk
50 ml Simple Syrup (Liquid Sugar)
Malibu Spheres
1 gr of Sodium alginate
2 oz Malibu
Calcic Bath
Banana Air
2 g Soy Lecithin
100 ml Banana Cream
300 ml Water
Liquid layer that has to be poured over each jelly:
½ oz Peach Schnapps
½ oz Cranberry Juice
Jelly Pineapple and Coconut
Heat the syrup in a saucepan of coconut and pineapple juice; add the agar agar and bring to boil. Turn off the heat, and turn the mixture well to keep it smooth. Once the content of the pan will be warm, pour in finger food glasses, and chill in the fridge.
Coconut Foam
Whip the cream with the electric whisk. Combine coconut milk, coconut syrup and liquid sugar with cream, and stir well. Once the ingredients are blended, pour into the trap. 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.
Malibu Spheres
Pour the liqueur into a tall container; add the sodium alginate and mix everything with an electric mixer until there will be no more lumps. Pour into a bowl, and leave in the fridge for an hour. Meanwhile prepare the Calcic bath. Prepare the spheres using a spoon with a capacity of ¼ teaspoon, so that the spheres won't be too big. Then fill the spoon with the liqueur preparation and calcium alginate, and soak in the bath. After a short time the spheres will detach themselves from the spoon: collect them with a slotted spoon, and rinse in water before placing on the jelly.
Banana Air
Pour the banana cream, water and soy lecithin in a tall container, and operate the mixer on the surface of the liquid, so as to make the foam.
Prepare and serve the various components in this' order:
Begin immediately to prepare the Coconut Foam, as this will have to rest for about 3 hours in the refrigerator. Proceed preparing and pouring the jelly in shot glasses for finger food. Once the beans have grown stiff , mix together the Peach Schnapps and Cranberry juice, and pour over the jelly. Then prepare the spheres, and dip them in the liquid layer. Take the trap with the foam, and shake vigorously before serving along the surf on the jelly and spheres leaving some space in the glass. Complete the preparation with the air of banana, and garnish using a mix of fruit.
The Molecular Exotic Fruit is a cocktail prepared by Giuseppe Nardozza during a Molecular Mixology course attended at the school for barmen MIXOLOGY Academy.
This is a delicious blend of exotic fruit and a perfect balance between the sweet taste of coconut and the sour of pineapple and cranberry.
