Here at Fazenda, we're very excited to announce that we have an updated desserts menu arriving at all our restaurants in September!

On this week's blog, we want to share our brand-new 'Piña Colada' dessert. This refreshing, light and balanced creation from our Executive Chef Fran Martinez blends the classic flavours from the well-known cocktail into a unique, edible form.

About the Dessert

The idea behind this fantastic dessert is that despite its complexity, it is completely free from any allergens, and is also vegan.

Consisting of a pineapple marmalade that's topped with a rum sponge, creamy coconut ice-cream and a Piña Colada foam, this delightful dessert is finished with lyophilized (freeze-dried) pineapple and cherry. Served in a bespoke glass, it tastes perfect when you dig your spoon deep to reach every flavour!

Recipe

We want to share the recipe for this fantastic dessert with you so you can make it at home, Fazendeiros. Despite some ingredients being quite technical, they can easily be swapped for substitutes that are just as tasty - we'll mention the alternatives in the methods below.

Pineapple Marmalade

2 Diced pineapples 500ml Pineapple juice 250g Sugar 25g Cinnamon 1tbsp Xanthan gum

Coconut Ice-cream

800ml Creamy coconut milk 200g Sugar 5g Salt 20g Xanthan gum

Add the sugar and xanthan gum to chilled coconut milk, and add it to an ice-cream machine. If you don't have one, then blend the ingredients together using a food processor and place it in the freezer. If you'd prefer it to be a little bit sweeter, more sugar or vanilla pods can be added to sweeten the flavour.

Rum Sponge

400g Gluten free self-raising flower 1tbsp Baking powder 200g Granulated sugar 400ml Coconut milk 200g Margarine 3tbsp Rum 2tbsp Honey

Start by pre-heating the oven to 160 degrees Celsius. Combine all of the dry ingredients, and then do the same with the wet ingredients separately. Doing this means that when the two mixtures are combined, we get a much more consistent batter. Add this batter to a greased cake mould and place it into the oven, and bake for 30/35 minutes.

If you don't have the time or ingredients to create the sponge, Madeira cake will be just as effective.

Piña Colada Foam

400ml Coconut milk 1 Green coconut (for the flesh) 200ml Pineapple Purée 40g Sugar 20g Xanthan gum

Combine all the ingredients into a food processor and blend. Pour the mixture into a 1 litre siphon, and add a charge of nitrous oxide. Shake well for a couple of minutes and chill for two hours.

If you don't have the ingredients to make this delicious foam, a coconut yogurt can be used as a tasty substitute.

 

Are you going to give this dessert a try when it's available at Fazenda? In the meantime, we'd love to see your creations if you give this recipe a go over on our Facebook and Instagram, Fazendeiros.