Frozen bergamot whisky sour

Name: Frozen bergamot whisky sour
Ingredients: 100 g Pasteurized egg white; 100 g Boiron bergamot purée; 70 g simple syrup; 5 g albumin powder; 40 g whisky or bourbon; 1 g xanthan gum; 2 units.items NO2 chargers

The frozen bergamot whisky sour is a refreshing twist on the classic cocktail with the bright, citrusy flavor of bergamot.

Especially for HANOS, Martin Lippo created technical videos about the use and application of Boiron fruit purees.

Ingredients

100gPasteurized egg white

100gBoiron bergamot purée

70gsimple syrup

5galbumin powder

40gwhisky or bourbon

1gxanthan gum

2units.itemsNO2 chargers

Preparation

Put all ingredients in a jug.
Blend with an immersion blender.
Strain the mixture.
Pour into a half-liter cream siphon.
Add the 2 gas cartridges.
Shake well.
Chill in the refrigerator for 2 hours before use.
Chill a few small glasses in the blast freezer.
Fill the chilled glasses with the foam.
Freeze as quickly as possible in the blast freezer.
Serve with a line of thickened whisky and some orange zest on top.
Serve immediately.

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Les Vergers Boiron

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Puree bergamot

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