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MADRID FUSIÓN 2004
January 13 - 15, 2004
Spoonful of Piña
Colada
Chef Ferrán Adría of
El Bulli – Girona, Spain
Adapted by StarChefs
Yield: 10 servings
Ingredients:
Pineapple water
- ½ pineapple
Pineapple Sorbet
- 200 grams pineapple water
- .08 grams stabilizer*
- 2 grams gelatin (previously soaked in cold water)
Coconut Milk
- 400 grams coconut milk
Coconut Foam
- 250 grams coconut milk
- 80 grams half and half (35 % fat)
- 1 siphon
- 1 N20 cartridge (Nitrogen)
Rum Jelly
- 50 grams white rum
- 2 grams (Previously soaked in cold water)
- Organic large crystal sugar
- 20 pieces freeze dried pineapple
Method:
For Pineapple Water:
Peel the pineapple, cut into small chunks and blend. Heat the puree
to 160ºF. Transfer to strain on its own for at least 6 hours.
Push the remaining puree through a sieve to extract the maximum
amount of juice.
For Pineapple Sorbet:
Dissolve the stabilizer in some of the pineapple water. Heat to
185ºF. Add the gelatin and stir well while adding the rest
of the pineapple water. Place mixture in the Paco-jet container
but leave to stabilize in the refrigerator for a minimum of 6 hours
and then freeze.
For Coconut Milk:
Strain the coconut milk first through a strainer and then through
cheesecloth.
For Coconut Foam:
Mix the strained coconut milk with the cream. Pour into a siphon
using a funnel. Charge the siphon with N20 Cartridge and refrigerate
for 2 hours.
For Rum Jelly:
Warm half the rum and dissolve the gelatin in it. Add the remaining
rum to a flat-bottomed container and leave to set.
To serve:
Process portions of the sorbet in the ice cream maker according
to the maker directions. Place a teaspoon of rum jelly in the center
of a soupspoon. Top with a small dollop of coconut foam. Use a small
teaspoon to place a dollop of pineapple sorbet. Garnish the tip
of the spoon with two pieces of freeze- dried pineapple and sprinkle
a little organic sugar on top of the sorbet.
*http://www.texturant-systems.com/texturant/html/e/hotspot/0308.htm
source: texturant-systems.com
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Inventive
Genius. Culinary Ambassador. Provocateur. These terms hardly exaggerate
the progressive force that Adría represents in the culinary
world. He infuses straightforward ideas with extraordinary imagination-and
makes use of it. His ambitious dishes have transformed traditional
Spanish cuisine into a high art worthy of being showcased in El
Prado.