Spoonful of Piña Colada
Chef Ferrán Adrià of El Bulli – Roses, Spain
Adapted by StarChefs.com

Yield: 10 Servings


    Pineapple water:
  • 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 gelatin (Previously soaked in cold water)
  • Organic large crystal sugar
  • 20 pieces freeze dried pineapple

Pineapple water:
Peel and core the pineapple, cut into small chunks and blend. Heat the puree to 160ºF. Strain puree, reserving juice, for at least 6 hours in a sieve, pushing on pulp to extract as much juice as possible.

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.

Coconut milk:
Strain the coconut milk first through a strainer and then through cheesecloth.

Coconut foam:
Mix the strained coconut milk with the half and half. Pour into a siphon using a funnel. Charge the siphon with N20 cartridge and refrigerate for 2 hours.

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 manufacturer’s instructions. 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.


   Published: July 2005