Whiskey jelly with coconut foam and pineapple gel

Ingredients

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For the whiskey jelly

150ml of water
75 g sugar syrup
225ml Slyrs Single Malt Whiskey Fifty-One
1 sheet of gelatine (2 g), 200 blooms
3.25 g Agar
rectangular form

For the pineapple gel

125 ml water
50 g sugar syrup
225 g pineapple puree
1.5 g Kappa
3 g Agar
3g Xanthan Instant

For the coconut foam

200 ml coconut milk
50 g sugar syrup
0.5 g Iota
1.5g  Xanthan Instant
1 isi siphon
1 N2O cartridge

 

 

Preparation

For the whisky jelly, soak the gelatine in cold water for one hour and then squeeze out well. Stir in the liqueur sugar and Agar in 125 ml water. Heat to boiling point while stirring and boil for half a minute. Remove from the heat, cool to 50°C and skim off the foam that has formed. Add the whisky. Pour the mixture into the mould to a height of about 1 cm. Leave to cool at room temperature until the jelly is firm and then store in the refrigerator.

For the pineapple gel, stir the clearing sugar, agar and Kappa into 125 ml water. Also heat to boiling point while stirring and boil for half a minute. Defoam and cool to 80C°. Mix XanthanInstant with the puree and blend the mixture with the gel base. Allow to set and then purée with a magic wand.

For the coconut foam, stir in 100 ml of the coconut milk with the fining sugar, Iota and XanthanInstant and bring to the boil. Remove from the heat and add the other half of the coconut milk. Mix well and pour into the iSi. Gas with a cartridge and chill in the fridge for about 4 to 6 hours.

To serve, cut the whisky jelly into 0.5 cm rectangles and arrange in a glass. Add the pineapple gel and finish with the coconut foam.