Sticky mango pants

Sticky Mango Pants

COLLAGE COCKTAIL BAR sin flytende versjon av den thailandske desserten Mango Sticky Rice. En cocktail for de søte med knapt tilsatt sukker – nesten alt kommer fra frukten og risen. Så vanedannende at den allerede er blitt en bestselger hos COLLAGE COCKTAIL BAR.

Sticky mango pants cocktail

Rom og Mango

Ingredients

700 g rum Angostura 7
200 g Lyofëeling Mängo
10 g Töufood Pectinäse

Procedure

  1. Mix all ingredients together and vacuum pack.
  2. Cook in sous-vide for 2 hours at 52ºC.
  3. Cool in an ice bath.
  4. Filter by superbag squeezing to get a good yield.
  5. Bottling.

Kokosvann Cordial

Ingredients

1000 ml coconut water
200 g white sugar
5 g Töufood Citrïc
1 g salt

Procedure

  1. Place all the ingredients in a large jug.
  2. Mix, bottle and keep chilled.

Risgrøt

Ingredients

250 g bomba rice
1 L coconut milk (I)
½ stk cinnamon stick
1 stk lemon peel
12.5 g Töufood Amyläse
12.5 g Töufood Glucosidäse
500 g coconut milk (II)

Procedure

  1. Infuse the coconut milk with cinnamon and lemon peel for 20 minutes.
  2. Remove the cinnamon and lemon. Turn up the heat and just before it comes to the boil, add the rice and lower the heat.
  3. Cook the rice for 20 minutes in the infused milk.
  4. Leave to stand until the temperature drops to 55ºC.
  5. Grind the rice and vacuum pack it with the enzymes and the remaining coconut milk.
  6. Cook at 52ºC for 4 hours.
  7. Go through superbag.

Kokosmelk Ris-skum

Ingredients

350 g rice pudding (previous preparation)
100 g coconut water

Procedure

  1. Mix all ingredients in a jug.
  2. Strain through a mesh strainer.
  3. Fill a half-litre foam siphon and leave to cool for one hour.
  4. Add the gas charge and shake well. Store at 4ºC until use.

Mango Obulato

Ingredients

300 g fresh mango
24 g Töufood Mältodextrin
– square obulato

Procedure

  1. Mash the mango with the Mältodextrin.
  2. Paint a triangular half of the obulato on a Silpat with a silicone brush.
  3. Fold the dry part over the painted part, leaving a triangle.
  4. Paint the triangle again, to put another square obulato on top.
  5. Paint again and repeat the operation with one more square obulato to make a triangle of three folded obulatos.
  6. Dehydrate for 12 hours at 55ºC.
  7. Store in an airtight container with a Silicägel tablet.

Final Cocktail

Ingredients

60 ml rum Angostura 7 infused with mango
20 ml cordial coconut water
– coconut milk rice foam

Procedure

  1. Measure and pour the rum and cordial into a mixing glass with ice cubes.
  2. Stir until the mixture cools.
  3. Filter the result into a chilled Nick & Nora glass.
  4. Serve the foam covering the top with a layer of about 2 cm.
  5. Place the triangular obulato on the foam.