Banana Chocolate Cream Pie Cocktail with Carbonated Raspberries
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.
Add raspberries to whipper and charge with two iSi CO2 soda chargers.
In a shaker with ice, combine cocoa bitters, raspberry syrup, rum, and chocolate pudding.
Shake and strain into a sherbet glass. Top with banana espuma and carbonated raspberries.