Lightly heat the water, lemon juice, gin, and sugar. Add the egg white. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.
Mix the gin, sugar, lemon juice, and ice in a mixer until the cocktail has the consistency of a frappé. Pour the ice-cold cocktail into a glass up to three-fourths full and top up with the warm espuma. Serve immediately.
Sugar syrup can be easily made at home by boiling water and sugar in a ratio of 1:1.
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.
Recipe from Ferran Adrià, Restaurant El Bulli, Roses (Spain)
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