ピニャコラーダ｜NekonoME Cafe【ネコノメカフェ】さんのレシピ書き起こし

Cut off the pineapple core and skin from (A) and (B).
Cut the pineapple (A) into 1 cm squares.

Heat a frying pan to melt the butter and fry the pineapple.
When the butter is familiar to the whole, add the granulated sugar of (A) and fry.

When the water is lightly drained, add the white rum of (A) and flambe.
Take out the pineapple, remove the heat, put it in a glass and cool it in the refrigerator.

Put gelatin plate in ice water to soak.
Mix the granulated sugar of (B) with skim milk powder.

Put milk, cream (A), and invert sugar in a pan and heat.
After warming to 50-60 ° C, add the powder of 4 in several batches and mix each time.
When the pot skin is boiling, remove it from the heat and put it in ice water to cool it to about 60 ° C.

Add gelatin plate and coconut puree to 5 and cool to 15 ° C in ice water.

ボウルに（B）の生クリームを入れ、6分立て程まで泡立てる。
6を数回に分けて加えて混ぜ合わせ、グラスに加えて冷蔵庫で冷やす。

（C）をハンドブレンダーで撹拌をし、グラスに加えて冷蔵庫で冷やす。

Put water in a pan and heat it to 50-60 ℃.
When it gets warm, add the mixed (D) little by little and mix.

When the pan boils, remove from heat, add lychee liqueur and mix.
Transfer to a container, wrap it in plastic wrap, cool it in the refrigerator and harden it, then loosen it into small pieces.

グラスにライチゼリーをのせ、お好みのトッピングをしたら完成。