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Recipe Detail Page
La Vie En Rose
Spring 2008
(Dimitri Lezinska – Global brand ambassador – Grey Goose)
To create the foam you will need an old-fashioned soda siphon―the kind that uses small metal canisters of gas to carbonate water. Rather than disrupt Lezinska’s precise ingredient ratios, we’ve left the amounts in the original metric.
Raspberry Foam
1 gelatine sheet
500 mL raspberry purée
500 mL water
35 mL Grey Goose vodka
15 mL port
20 mL lemon juice
5 mL simple syrup
40 mL rosé Champagne
1. To create foam, dissolve 1 gelatine sheet in raspberry purée and water.
2. Put mixture in a soda siphon and place in fridge for 3 hours. Use canister to carbonate mixture.
3. Pour vodka, port, lemon juice and simple syrup (to make simple syrup, combine equal parts sugar and boiling water, stir until the sugar has dissolved, store in fridge until chilled) into a shaker and fill with ice. Shake well and strain into a chilled coupette or Martini glass. Add the rosé Champagne then top up with raspberry foam. Garnish with a raspberry.
