This creative spin on the colada incorporates in fresh pineapple and floral kaffir lime leaves. The coconut foam adds a fantastic texture and mouth-feel to this drink. Look for fresh kaffir lime leaves at asian grocers or you can sometimes find them frozen. For a video on how to make the Coconut Milk Foam and the Kaffir Colada cocktail, watch this episode of www.LiquidKitchen.tv.
Makes 1 cocktail
3 large chunks ripe pineapple
2 fresh kaffir lime leaves
2 ounces silver rum
3/4 ounce fresh lime juice
3/4 ounce simple syrup*
Garnish: swirl of Coconut Milk Foam (recipe follows), kaffir lime leaf
Place pineapple and lime leaves in a mixing glass. Muddle well to fully release the juices of the pineapple. Measure in the rum, lime and simple syrup. Fill with ice. Cap and shake vigorously. Pour drink into a tall glass. Swirl with Coconut Milk Foam .Garnish with a kaffir lime leaf.
Coconut Milk Foam
Yield: 1/2 Liter iSi canister – tops about 15 – 20 drinks.
Shelf-life: 5 days, refrigerated.
1 1/2 sheets gelatin (gold strength)
2 ounces fresh lime juice, strained
2 ounces water
6 ounces simple syrup*
8 ounces unsweetened canned coconut milk
Place gelatin sheets in a bowl of ice water and “bloom” (soak till soft) for about 10 minutes.
Combine the lime juice, water, and simple syrup into a small saucepan. Remove gelatin from ice water and squeeze out excess water and then add to pan of liquid.
Heat over medium-high heat just until gelatin is dissolved. Immediately remove the saucepan from the heat. Do not boil. (You can also do this in a microwave) Stir in coconut milk. Let cool to room temperature – about 10 – 15 minutes.
Pour cooled mixture into an iSi 1/2 Liter Whipper (fitted with a tulip tip) and screw on lid. Charge with 2 iSi Cream (N2O) chargers and IMMEDIATELY SHAKE WELL, refrigerate at least 4 hours or overnight.
Shake well upside down before discharging foam onto cocktail. Store refrigerated.
*To make simple syrup: combine 2 cups sugar and 2 cups water in a pan. Bring to a quick boil over medium-high heat. Remove from heat as soon as it comes to a boil. Cool and then store refrigerated for up to 3 weeks.