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Pineapple
Coconut
Coconut
Destructured Piña Colada
Laurent Greco
Mixologist
Gelatine
Old rum
PONTHIER pineapple puree
PONTHIER coconut puree
Brown sugar syrup
Old rum
PONTHIER pineapple puree
PONTHIER coconut puree
Brown sugar syrup
2 leaves
4cl
5cl
5cl
2cl
4cl
5cl
5cl
2cl
Decoration: 1 slice of (tinned) pineapple, 1 piece of dried coconut, Durobor™ «bamboo» glass
Soften the gelatine leaves in cold water. Warm the two PONTHIER purees separately without boiling. Add a softened gelatine leaf to each and mix well. Pour the mixtures into two whipped cream dispensers and refrigerate for 30 minutes. In a mixing glass, pour the rum, brown sugar syrup then add ice. Chill the rum by stirring with the bar spoon. Pour the mousse preparations simultaneously into the glass so that they sit next to each other. Stack the next glass on top then filter the rum. Stack the third glass which is garnished with a slice of pineapple and some pieces of fresh coconut.
Soften the gelatine leaves in cold water. Warm the two PONTHIER purees separately without boiling. Add a softened gelatine leaf to each and mix well. Pour the mixtures into two whipped cream dispensers and refrigerate for 30 minutes. In a mixing glass, pour the rum, brown sugar syrup then add ice. Chill the rum by stirring with the bar spoon. Pour the mousse preparations simultaneously into the glass so that they sit next to each other. Stack the next glass on top then filter the rum. Stack the third glass which is garnished with a slice of pineapple and some pieces of fresh coconut.