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Spherical Mango Daiquiri/Coco Colada


Spherical Mango Daiquiri



for 10 people


40 grams of water

40 grams of sugar

150 g mango juice

10 g passion fruit juice

50 grams of rum

5g  GlucoSalt

5g  Xanthan Instant

5g  Algin

1 l water (use still mineral water with a calcium content of less than 50 mg/l!)

Passion fruit for garnish



For the Algin bath, stir the Algin into 500 g of water with a hand blender. When the mixture is smooth and even, add the rest of the water and stir. Leave for at least 8 hours. Mix the water and sugar, bring to the boil and allow to cool. Mix the juices with the rum and the sugar syrup. Stir in GlucoSalt with the blender until dissolved. Add Xanthan Instant and continue stirring until you get an even and slightly viscous mixture.

Using the 2.5ml scoop, add the syrup-juice mixture to the Algin bath in portions, creating spheres. Leave for a minute, then remove from the bath with a slotted spoon and rinse with still water (with a calcium content of less than 50 mg/l). The spheres can be stored in syrup for some time. Serve over crushed ice and garnish with passion fruit.

Coco Colada


250 g coconut puree

0.2g  Xanthan  or 2g  Xanthan Instant

200 grams of pineapple

25 grams of rum

100 grams of cocoa butter

100 g chocolate icing, 70%

mint leaves

1 silicone mold with hemispherical indentations

1 chocolate fork



Strain the coconut puree through a fine sieve, collecting the liquid. Xanthan with a hand blender, for example
Stir for 2 minutes until you have a thick mixture with no lumps. Fill the liquid into the silicone mold using a syringe and freeze. 
Cut the pineapple into 0.5 cm cubes. Soak in rum and leave for 2 hours. Drain and set aside. Melt the cocoa butter and chocolate icing in the microwave on maximum power. Using a praline fork, dip the frozen coconut hemispheres all the way to the rim so they look like a coconut cut in half. Allow the glaze to set and place in the freezer.

Place the coconut balls on a frozen plate and garnish with the drained pineapple cubes and a mint leaf on each one.

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