A Spoonful of Pina Colada

Adapted by StarChefs.com
January 2011
Yield: 10 Servings


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 35% half and half
1 siphon
1 cartridge N2O


For the 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.

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

For the 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.

For the 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 Assemble and 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 soup spoon. 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.