Gastronomixs

Pineapple balloon

Creation by Takis Panagakis, Elea restaurant, Rijswijk, the Netherlands.

Pineapple balloon

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Ingredients

200

g

pineapple purée

1

g

xanthan gum

Preparation method

  • 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. The coulis freezes against the walls of the balloon to form a balloon-shaped frozen pineapple coulis.
  • Then cut off the bottom of the balloon and remove the balloon from the pineapple.
  • Store in the freezer until needed.

Serving suggestions

  • As a dessert amuse-bouche. Guests can break off pieces at the table and eat it like ice cream.
  • As a component in a dessert. You could, for example, fill the balloon with a coconut espuma.

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