Pineapple Balloon
Pineapple purée thickened with xanthan gum, inflated in a balloon and frozen in liquid nitrogen into a balloon-shaped frozen coulis shell, by chef Takis Panagakis (Elea, Rijswijk).
â±ïž Prep: 20 minđł Cook: 0 min
Nutritionper 1 pieceâș
90
Calories
0g
Protein
22g
Carbs
0g
Fat
Ingredients
| 200 g | pineapple purée |
| 1 g | xanthan gum |
Instructions
- Using a hand-held blender, mix the pineapple purée with the xanthan gum.
- Pour the mixture into a balloon and blow it up.
- Roll the balloon in liquid nitrogen until it feels hard â the coulis freezes against the balloon walls into a balloon-shaped shell.
- Cut off the bottom of the balloon and peel the balloon away from the frozen pineapple.
- Store in the freezer until needed.
Serving suggestions: serve as a dessert amuse-bouche for guests to break apart and eat like ice cream, or use as a component in a larger dessert â for example, filled with a coconut espuma.