HOT FROZEN GIN FIZZ

INGREDIENTS

Syrup base:
150 gr sugar
150 gr water.
Frozen lemon juice:
250 gr lemon juice
150 gr syrup base
150 gr gin.
Hot lemon foam:
150 gr egg whites
130 gr lemon juice
70 gr gin
145 gr syrup base
Others:
1 ISI siphon (1/2 litre), 1 N20 cartridge

PREPARATION

Syrup base
Mix the two ingredients and bring to the boil. Remove from the heat, leave to cool, then chill.

Frozen lemon juice
Mix all the ingredients while cold and freeze. When frozen, blend until smooth. Place in the freezer.

Hot lemon foam
Beat the egg whites then add the other ingredients. Strain and fill in the siphon using a funnel. Charge and place in a bain-marie at 80º C. Stir occasionally.

TO SERVE

Fill in cocktail glasses up to 3/4 full with frozen lemon juice, then fill to the top with the hot foam.