Un simple cocktail au champagne terminé par une légère mousse fraîche de framboise et de rose et des cristaux craquelés pour donner une touche pétillante supplémentaire. C'est très simple à préparer mais ajoute un facteur époustouflant et du style au service de boissons à une fête.
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Molecular Gastronomy
Molecular Gastronomy Cocktails
1
5 minutes
0 minutes
A simple champagne cocktail finished with a light fresh raspberry and rose foam and Crackle Crystals to give an extra kick of fizz. This is very simple to prepare but adds a wow factor and flair to serving drinks to a party.
Eddie Shepherd
Champagne
1 Drop English Rose Food Flavouring Drop
Sprinkle Crackle Crystals
75g Fresh Raspberries
5 Drops English Rose Food Flavouring Drop
25ml Lemon Juice
200ml Water
100g Sugar
5g Special Ingredients Lecithin Powder
In each champagne flute place a drop of English Rose Food Flavouring in the base of the glass and then drop in a fresh raspberry.
Pour the champagne into the glass.
Place all the ingredients together in a blender and blitz for a minute to combine.
Now angle the head of a stick blender so that it is partially submerged in the liquid and blend to produce a light airy foam.
When ready to serve spoon the raspberry foam off the top of the liquid and add to the top of the cocktail. Sprinkle a pinch of the Crackle Crystals over the foam and serve.
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