Piña Colada Espuma
Ingredients
Instructions
- Soak gelatine. Heat 1/8 l pineapple juice to 60° C / 140° F and stir in the pressed out gelatine. Mix coconut milk, pineapple juice and rum, add the dissolved gelatine. Fill into the 1 L iSi Gourmet Whip and screw in 2 iSi cream chargers. Chill in the refrigerator for several hours. Shake the whipper vigorously upside-down before dispensing.
- For preparation in the 0.5 L Gourmet Whip, halve the amount of ingredients and use 1 cream charger.
- Tip
- A Pina Colada Espuma top turns pineapple juice into a light, exotic summer drink!
Nutrition & Diet Analysis (per serving)
141
kcal
7% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).