East-West

Instructions

Shake everything with ice except the foam. Strain into a chilled
cocktail glass. Top with foam.

Passion fruit foam

9 oz Passion fruit juice

5 oz Mango juice

¾ oz grenadine

2.6 g gelatin or 2.1 g Xanthan gum – if using it instead of gelatin.

Mix everything except gelatin. Hydrate gelatin in ¼ of the mix for 1 min. Heat it to no more than 55°-60° C and stir it slowly at the same time for about 2 minutes.

Mix with the rest of the liquid, strain, and let it cool down. Pour in the cream
whipper or leave it in the fridge for when needed.

If jellified, stir before pouring into the canister, and charge with an N2O cartridge, usually one cartridge per 0.5 L canister.

Check the instructions of the cream whipper manufacturer. Shake well.

Foam recipe with Xanthan

9 oz Passion fruit juice

5 oz Mango juice

¾ oz grenadine

2.1 g - 0.5% Xanthan gum - of the total amount

Blend using an immersion blender. Let it sit in the fridge for several hours to eliminate the air bubbles. Pour it into a cream whipper and charge it with one N20 cartridge for a 0.5L canister.

Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam immediately, getting proper foam will take at least 10-15 minutes. If the foam is kept in another vessel in the fridge, stir before pouring it into the canister.

Double the ingredients if using a 1 L canister.