Lard Lad Diver
COLLAGE COCKTAIL BAR RECIPE FOR GASTROCULTURA MEDITERRANEA WITH TÖUFOOD PRODUCTS
Inspired by the classic Tiki Pearl Diver. It's a citrusy COLLAGE COCKTAIL BAR cocktail but with all the sweetness and flavour of the Donut. A memorable cocktail that will not leave you indifferent.
For the liquid donut
250 gr. Donuts
250 gr. Milk
12,5 gr. Töufood Amyläse
12,5 gr. Töufood Glucosidäse
1. Crush the doughnuts with the milk and enzymes.
2. Pack in a vacuum bag.
3. Cook in sous-vide for 2 hours at 55 ºC.
4. Strain through superbag.
5. Store in a bottle in the fridge.
For the cinnamon syrup
250 gr. Water
200 gr. Sugar
3 und. Cinnamon stick
1. Infuse the broken cinnamon in the water for 10 minutes. Remove from the heat and leave to stand, covered, for 2 hours.
2. Strain through superbag and add the sugar.
3. Leave to cool and bottle.
For the spherical ice
Ice ball
Coconut oil
1. Warm the coconut oil in a double boiler until it is liquid.
2. Bathe the ice spheres one at a time with great care.
3. Once bathed, store in the freezer.
Final cocktail
30 ml Plantation Original Dark
30 ml Trois Rivières Ambré
30 ml orange juice
15 ml lime juice
30 ml liquid donut
10 ml amontillado
5 ml Falernum
5 ml cinnamon syrup
1 ml vanilla syrup
1 dash Angostura Cocoa
1. Pour all ingredients into a shaker with ice and shake.
2. Prepare the coloured shavings crusta in the previously cooled glass by wetting the rim with an orange wedge.
3. Place the ice sphere and serve the cocktail by double straining.
