- 100 g sugar
- 400 ml Tonic water
- 1 × sprig(s) of rosemary
- 1 g cardamom
- 60 ml gin
- 2 × egg white
- 50 g Pro Espuma
- 450 ml water
- 5 × juniper berries
- 5 × pink peppercorns
- 5 × organic lemon(s)
- 1 × organic orange
This dish has a preparation period of 3 days.
Strain the juice of four lemons and one orange. Grate the peels of two lemons and put into a pot together with the juices, sugar and water.
Boil and skim the foam that forms from the surface. Strain and cool everything once more.
Whip the egg whites and mix with lemon and sugar water. Put into an ice machine.
When using a Paco Jet: freeze the mixture to -22 °C overnight. On the next day, put the whole cup through the Paco Jet and again freeze overnight. Then grind the desired amount.
For the garnish, cut the lemon into thin slices and dry at 54 °C in a dryer or at 60 °C in a slightly opened oven for 4 hours.
For the Espuma, boil 440 ml of tonic water with 60 ml of gin and the spices for 5 minutes. Then dissolve the Pro Espuma in the mixture. Pour all the ingredients through the iSi Funnel & Sieve into a 0.5 l iSi Whipper and refrigerate open overnight. On the next day, close the Whipper, screw on 1 iSi Cream Charger and shake vigorously. Refrigerate the Whipper once more for 1 night.
Pour the tonic and gin into martini glasses and top with the Gin and Tonic Espuma. Add one or two balls of lemon sorbet. Garnish with a dried lemon slice.
For the preparation of the Espuma, we recommend using gin with herbal aroma, and for the Gin and Tonic, gin with a citrus arom
Recipe by Carsten Otte, author (Germany)