How do I craft a molecular gastronomy pina colada?

Transport yourself to a tropical paradise with our Molecular Gastronomy Pina Colada recipe! Experience molecular mixology at its finest.

You'll need

Items needed to answer the question, How do I craft a Molecular Gastronomy Pina Colada. Items include: Pineapple juice Agar-agar powder Vegetable oil Coconut milk Coconut cream Sugar Rum Pineapple juice (for the base) Coconut cream (for the base) Simple syrup

Pineapple juice 1 cup
Agar-agar powder 1 teaspoon
Vegetable oil as needed
Coconut milk 1 can
Coconut cream 1/2 cup
Sugar 1 tablespoon
Rum 2 oz
Pineapple juice (for the base) 2 oz
Coconut cream (for the base) 1 oz
Simple syrup 1 oz

Take note
Please handle all chemicals and equipment with caution. Always follow the safety guidelines provided by the manufacturers. This recipe involves the use of liquid nitrogen, which should only be handled by trained professionals.

1

Prepare the Pineapple Caviar

Mix 1 cup of pineapple juice with 1 teaspoon of agar-agar powder. Bring the mixture to a simmer over medium heat, stirring constantly. Once it simmers, remove from heat and let it cool for a few minutes. Using a syringe or pipette, drop small droplets of the mixture into a cold vegetable oil bath. The droplets will solidify into caviar-like spheres. Strain the caviar and rinse with cold water before using.

2

Create the Coconut Foam

In a blender, combine 1 can of coconut milk, 1/2 cup of coconut cream, and 1 tablespoon of sugar. Blend until smooth. Pour the mixture into an iSi whipper and charge it with two cream chargers. Shake the whipper vigorously to create the foam.

3

Mix the Base Pina Colada

In a blender, combine 2 oz of rum, 2 oz of pineapple juice, 1 oz of coconut cream, and 1 oz of simple syrup. Blend until smooth and creamy.

4

Assemble the Molecular Gastronomy Pina Colada

In a serving glass, pour the base Pina Colada mixture. Top it with a generous spoonful of coconut foam. Use a spoon to carefully place the pineapple caviar on top of the foam. Garnish with a pineapple wedge and a cocktail umbrella, if desired.