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Piña colada, barbapapá que se va

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Ingredients (serves 10)

30 per cent Sugar Syrup

100 g water
30 g sugar

1. Mix water and sugar and bring to a boil.
2. Refrigerate.

Base for Rum Marbles

88 g of sugar syrup
2.5 g sodium alginate
35 g dark rum
105 g light rum

1. In a tall, narrow container, mix the sugar syrup and the sodium alginate.
2. Beat with an electric mixer until there are no lumps of sodium alginate left.
3. Add dark rum and blend again.
4. Add light rum and blend for three seconds.
5. Refrigerate in a sealed container for 12 hours.

Calcium chloride mix

1500 g water
6.5 g calcium chloride

1. Using a whisk, dissolve calcium chloride in water.
2. Set aside.

Making the rum marbles

200 g rum marble base (as previously prepared)
1500 g calcium chloride mix (as previously prepared)

1. Using a round spoon two centimetres in diameter, make 60 spherical rum marbles from the calcium chloride mixture.
2. Boil for two minutes and drain.
3. Keep covered with water until ready to use, but for no more than ten minutes.

Pineapple juice

1 pineapple, 700 g

1. Remove both ends of the pineapple.
2. Peel and core.
3. Liquefy in an electric blender.
4. Strain one fourth of the blended pulp, applying pressure to remove the juice.
5. Put the remaining pulp through a Superbag.
6. Mix the two amounts of juice together.
7. Refrigerate in a sealed container.

Coconut Milk

350 g Sicoly Coconut milk

1. Strain and put into a sauce dispenser (squeeze bottle).
2. Refrigerate.

Other

100 g sugar

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Presentation

1. Put six rum marbles in each of the ten cocktail glasses.
2. Cover the rum marbles with chilled coconut milk.
3. Put two grams of sugar in the candy floss machine and collect with a skewer as it comes out of the machine.
4. Place a 12 centimetre tall ball of candy floss on top of each glass.
5. Serve the cocktail. The waiter will finish filling each glass with cold pineapple juice until the candy floss disappears completely.

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Courtesy of elBulli Restaurant

www.elbulli.com