Kathy Casey’s Liquid Kitchen®
How to Make Cocktail Foam
2 sheets gelatin
2 fl oz fresh lemon juice
6 fl oz Simple Syrup
4 fl oz pasteurized egg whites
3 fl oz Grand Marnier
Place gelatin sheets in a bowl of ice water and bloom (soak till soft) for about 10 minutes.
Combine the lemon juice and simple syrup. Strain through a fine strainer into a small saucepan.
Remove gelatin from ice water and squeeze out excess water and then add to pan of liquid.
Heat over medium-high heat just until gelatin is dissolved - Immediately remove the saucepan from the heat. Do not boil. Let cool about 10 minutes, set a timer.
Place egg whites in a bowl, then whisk in the cooled Grand Marnier mixture till incorporated.
Pour mixture into iSi Whip Canister. Charge with 2 - N20 iSi Cream Chargers.
I recommend shaking the whipper between charges and before removing the used charger for maximum gas release.
Refrigerate at least 4 hours or overnight. Shake well upside down before discharging foam onto cocktail.
Store in refrigerator for up to 3 days.