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).
⏱️ Prep: 20 min🍳 Cook: 0 min
Nutrition
per 1 piece90
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 — 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 — for example, filled with a coconut espuma.