260 gr coconut milk
10 gr soy sauce
4 gr fish sauce
2 ut kaffir lime leaf
20 gr citronella
10 gr red curry paste
50 gr peanut butter
5 gr Glicn Glycerine Glycerine


  1. Heat the coconut milk to 80ºC (176ºF) next to all the aromatics. Remove and infuse for 10′. Blend with manual mixer and strain through a fine sieve.
  2. Emulsify with peanut butter and Glicn.
  3. Arrange in a wide squeezing bottle and let drops fall on the liquid nitrogen to create the shots.
  4. Keep in the freezer. Glicn will give a more pleasant texture in the mouth when tasting (for its PAC).

 

* Aromatics can be removed or modified to taste.