Kathy Casey’s Liquid Kitchen®
3 large chunks ripe pineapple
2 kaffir lime leaves
2 oz silver rum
3/4 oz fresh lime juice
3/4 oz simple syrup
1 1/2 sheets gelatin
2 oz fresh squeezed lime juice
2 oz water
6 oz simple syrup
8 oz unsweetened canned coconut milk
Measure in the rum, lime and simple syrup
Fill with ice and shake vigorously
Pour drink into a tall glass
Swirl with Coconut Foam
Garnish with a kaffir lime leaf
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.
Strain through a fine strainer 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
Stir in coconut milk. Let cool about 10 minutes. Set a timer.
Pour mixture into an iSi Whipper, 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.