Recette de cocktail Sgroppino avec mousse de jus de pomme

Impressionnez avec ce délicieux cocktail Sgroppino avec mousse de jus de pomme utilisant des ingrédients spéciaux à base de lécithine.

Filed Under: Cocktails, Espumas, Foams, Lecithin, Molecular Gastronomy, Special Ingredients Recipe

Sgroppino Cocktail With Apple Juice Foam Recipe

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Molecular Gastronomy

Molecular Gastronomy

Special Ingredients

40 minuti

0 minuti

Impress with this delicious Sgroppino Cocktail With Apple Juice Foam Using Special Ingredients Lecithin.

Get everything ready. Tip: put the glass half an hour before serving in the freezer for an extra nice ‘icy’ appearance.

Pour the apple juice into a bowl and add the Lecithin. Mix with a hand blender to create a layer of foam. Make sure that a corner of the hand blender protrudes above the liquid to mix air. Tip: take a mixing bowl with high edges – it can splash.
The foam easily stays good for half an hour.

Mix the Cava, Vodka and Lemon Sorbet with the hand blender in a mixing bowl with high edges (this can also splash).

If necessary, insert a long spoon into each glass and scoop to approx 1cm nder the edge of the Sgroppino in the glasses. Gently spoon a spoonful of foam onto the Sgropino and form a nice high point of the foam or dress it further with a leaf of mint.