Banana Chocolate Cream Pie Cocktail with Carbonated Raspberries

Adapted by
May 2009
Yield: 1 Cocktail


Banana Espuma
500 ml banana nectar
3 sheets gelatin
Carbonated Raspberries
Handful of raspberries
Chocolate Pudding Cocktail
Dash cocoa bitters
½ ounce raspberry syrup
1 1/2 ounces dark rum
Generous spoonful of chocolate pudding


For the Banana Espuma

Bloom gelatin and blend with a small amount of the banana nectar over low heat until gelatin is melted. Combine with the remaining banana nectar. Strain into iSi whipper. Charge with two N2O chargers. Chill overnight. 

For the Carbonated Raspberries

Add raspberries to whipper and charge with two iSi CO2 soda chargers. 

For the Chocolate Pudding Cocktail

In a shaker with ice, combine cocoa bitters, raspberry syrup, rum, and chocolate pudding. 

To Assemble and Serve

Shake and strain into a sherbet glass. Top with banana espuma and carbonated raspberries.