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Dairy Free
bahama mama (DAIRY FREE)
Made with PASSION FRUIT INSPIRATION
An original recipe by L'École Valrhona Pastry Chef Derek Poirier. Makes 6-8 servings.
2 stepsRecipe Step by Step
Step01
DRINK BASE
400g coconut milk
115g passion fruit purée
125g PASSION FRUIT INSPIRATION
75g white rum
Defrost the frozen fruit purées. Melt the PASSION FRUIT INSPIRATION. Heat the coconut milk and pour over the PASSION FRUIT INSPIRATION in several additions, stirring to create a proper emulsion. Finish by adding the purées then the white rum. Refrigerate.
Step02
coconut foam
800g coconut milk
200g coconut purée
75g SOSA Pro Espuma Cold
Add the defrosted frozen coconut purée to the coconut milk.
Mix with the SOSA Pro Espuma Cold. Refrigerate.
Assembly and finishing
Pour the Drink Base into your glass of choice.Put the Coconut Foam into a siphon and charge with 2 charges.Deposit the Foam on top of the Drink Base.Finish with a PASSION FRUIT INSPIRATION decoration (optional).