Fruity Spring Rolls with Pina Colada Espuma

Soak the gelatin in cold water. Squeeze out and dissolve over low heat in some of the pineapple juice. Transfer into a bowl, add the sugar and stir until the sugar is dissolved. Now add the remaining juice, coconut milk and the rum. If you don't own an Espuma gun, fill the mixture immediately into serving glasses and allow to cool and set in the refrigerator for 3 hours or better overnight. The glasses are ready to be served afterwards.

If you own an Espuma gun, allow the mixture to cool in the bowl in the refrigerator for until starting to set. Whisk with a wire whisk until smooth. Half fill the Espuma gun with the mixture and insert 2 gas cartridges. Place into the fridge for at least 1 hour or until required. Spray the espuma into small dessert glasses just before serving.

For the spring rolls, clean and dice all the fruit and place into a bowl. Mix in the coconut flakes and sweeten with honey to your liking. Roll out the spring roll wrappers and brush them with water. Top with 1-2 tablespoons of fruits. Fold in the left and right edges and completely roll up the spring roll from the front side, pressing together the edges.

Either fry the rolls in a deep-fryer at 170°C until golden or in a saucepan with hot oil. Afterwards drain on kitchen paper.

To serve:
Place the glasses with the Pina Colada jelly or espuma onto the serving plates. Arrange the spring rolls next to the glasses and serve dusted with icing sugar and gernished with mint and pysalis.