IP Protocol
pistachio, tiki, baking spice
pistachio pudding
pineapple frond
pineapple juice
zubrowska
mace
w/ pandan meringue + pineapple gel
Recipe
40ml pistachio pudding vodka
5ml pineapple frond vodka
15ml Zubrowka
30ml pineapple juice
1.875g mace
60ml water
7.5g sugar
0.75g citric acid
0g salt
Pineapple Juice
Remove fronds, set aside to make pineapple frond vodka. Juice pineapples with the skins on (they contain lots of nice aromatics).
Add 12g of ascorbic acid and 10ml of Pectinex-ultra SPL per liter. Let stand at room temperature for 2 hours, use saran wrap on the juice to limit contact with air.
Distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Pineapple Frond Vodka
In a blender, add 1L of vodka with 6g of ascorbic acid; run on low until ascorbic is dissolved. Next add 100g of chopped up pineapple fronds and pulse the blender until the fronds start to shred, then run on high for 60 seconds.
Distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Note: Fronds are fibrous and can break the blender if not chopped up well before blending.
Pistachio Pudding Vodka
In a large container, mix 1 liter of vodka with 90g of instant pistachio pudding. Mix well and refrigerate for 24 hours.
Gently strain mixture through a filter, being careful not to disturb the hardened pudding mix at the bottom. Some mix may separate towards the last bit of liquid, we just cut that off to not let the vodka get murky.
Note: This method works with almost any instant pudding. We like making flips and egg white whisky sours with butterscotch pudding whisky. Grab a box from your local grocery store and try for yourself.
Mace Tincture
Sous vide 100g of mace with 1L of vodka for 90 minutes at 165 degrees Fahrenheit. Transfer to a crushed ice bath for 5 minutes to slow the infusing process and to cool the bag to handle safely. Strain through filter.
Pandan Meringue
In a chilled mixing bowl, add 250g of egg whites and beat on speed 6 until frothy then add 3.5g of tartaric acid.
Increase the speed to 8 and slowly add 100g of sugar then 140g of powdered sugar. Increase to speed 10 until stiff peaks are formed. Turn speed down to 6 again and add 7.5ml of green pandan extract and let mix for 1-2 minutes.
Scoop meringue onto silpats and spread to about a half inch thick. Place in a dehydrator for 24 hours at 165 degrees. Once done snap into shards and store in a cool dry place.
Pineapple Gel
In a container, add 500ml of pineapple juice with 40g of Ultra Sperse 3. Immersion blend on high for 30 seconds, turn off and scrape down the sides with a spatula, then run on high for another 30-60 seconds.
