Pineapple Orange Five-Spice Coconut Foam

This recipe makes a foam, flavored with pineapple, orange, coconut and a touch of Chinese 5 spice.  The Pineapple Orange Five-Spice Coconut Foam is much like a whipping cream, yet non-dairy (vegan) and will last for a while, depending on it’s application.  It was originally designed for a Craft Beer Cocktail, the German Wave.  It uses the flavors of a German Berliner Weisse beer that is fermented using lacto, producing lactic acid. This beer style characteristics becomes a key flavoring for the Craft Beer Cocktail to build off, in a this cocktail application.

This Pineapple Orange Five-Spice Coconut Foam would also be a wonderful addition in the culinary application.  Try this non-dairy foam on some tropical flavored pancakeswaffles or crêpes for a breakfast treat. I can taste it on a tropical inspired Ice Cream Sundae or used as a dessert topping.   It could also be used in other cocktail creations.  It make this recipe, see below, as if you do not have the Special Equipment suggestions below, the recipe will not work otherwise.

 

Special Equipment Needed:

Home Brew Chef Approved:

Alternative:

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2009 | Issue #27

Home Brew Chef Sean Z. Paxton
Pineapple Orange Five-Spice Coconut Foam
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pineapple Orange Five-Spice Coconut Foam: a non-dairy foam used for Craft Beer Cocktails and other breakfast | dessert creations.
Servings Prep Time
2 cup 5 minute
Passive Time
10 minute
Servings Prep Time
2 cup 5 minute
Passive Time
10 minute
Home Brew Chef Sean Z. Paxton
Pineapple Orange Five-Spice Coconut Foam
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pineapple Orange Five-Spice Coconut Foam: a non-dairy foam used for Craft Beer Cocktails and other breakfast | dessert creations.
Servings Prep Time
2 cup 5 minute
Passive Time
10 minute
Servings Prep Time
2 cup 5 minute
Passive Time
10 minute
Ingredients
Servings: cup
Units:
Instructions
  • Pour the gelatin into a small bowl and add 4 ounces of the nectar | juice, letting it bloom for 10 minutes. Meanwhile, in a medium-sized saucepan over medium heat, add the remaining nectar | juice, Chinese Five Spice Powder, simple syrup and salt. Bring this mixture to a boil and then turn off the heat. Strain the syrup, removing any solids, into the canister of the whipping cream dispenser, adding the bloomed gelatin & coconut milk, and screw on the top; shake well to fully combine and dissolve the gelatin into the mixture. Carefully unscrew the top of the dispenser and place the canister into a bowl of ice water to chill to 40°F | 4°C. Seal the whipped cream siphon with the top, turn upside down and charge with the crème charger (N20). Shake for 30 seconds to thoroughly mix. Store in the refrigerator till ready to use. The foam is better the following day. The foam will last up to two weeks refrigerated.
  • To use the foam, shake well, invert the dispenser and slowly pull the trigger when the nozzle is over the goblet or glass. The foam will be thick.
Recipe Notes

Aloha-Craft-Beer-Cocktails

Recipes Using Pineapple Orange Five-Spice Coconut Foam:

 

More Cocktail Foam Recipe Variations:

Guava Coconut Foam
Home Brew Chef Sean Z. Paxton
Passion Fruit Vanilla Coconut Foam
Home Brew Chef Sean Z. Paxton
Pineapple Orange Five-Spice Coconut Foam

 

More Craft Beer Cocktail Recipes:

Home Brew Chef Sean Z. Paxton
German Wave - Craft Beer Cocktail
Guava Coconut Foam
Hawaiian Monk - Craft Beer Cocktail
Home Brew Chef Sean Z. Paxton
Homemade Vanilla Bean Eggnog Infused with Tripel Style Belgian Ale
Home Brew Chef Sean Z. Paxton
Hoppy Lei - Craft Beer Cocktail
Cherries
Jolly Pumpkin La Roja Pickled Cherries
Home Brew Chef Sean Z. Paxton
Passion Fruit Vanilla Coconut Foam
Home Brew Chef Sean Z. Paxton
Pineapple Orange Five-Spice Coconut Foam
Home Brew Chef
Scandinavian Glugg
Session-able Caipirinha
Simple Syrup

Sean Paxton

Leave a Reply Text

Your email address will not be published. Required fields are marked *