Crush the lemongrass and bring to boil with the raspberry purée, juice, basic textur and the rest of the ingredients. Sieve the mixture. Soften the gelatin in cold water.
Dissolve the gelatin in the warm mixture and stir into the other ingredients.
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. Refrigerate for at least 6 hours. Shake vigorously before serving.
Serve as a crown on a mojito.
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.
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