Chef Ferrán Adrià of
El Bulli
– Roses, Spain
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Simple syrup:
- 5 ounces sugar
- 5 ounces water
Frozen lemon juice:
- 1 cup lemon juice
- 5 ounces simple syrup
- 5 ounces gin
Hot lemon foam:
- 5 ounces egg white
- 4 1/2 ounces lemon juice
- 5 ounces simple syrup
- 2 1/2 ounces gin
Method:
For simple syrup:
Mix the sugar and water in a small saucepan and stir over medium
heat until dissolved. Remove from heat, allow to cool, then chill.
For frozen lemon juice:
Mix all ingredients together while cold and then freeze. Once
frozen blend until smooth and place back in freezer.
Hot lemon foam:
Whip egg whites to soft peaks, then fold in rest of the ingredients.
Strain and fill a siphon with the mix. Charge the canister with
a nitrogen cartridge and place in 176 degree bain marie stirring
occasionally.
To Serve:
Fill cocktail glass ¾ full with frozen mixture, and top
off with hot fizz.
