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.