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Campbells Recipes - Pimms Espuma
Pimms Espuma I have developed from the recipes by John Campbell. Enjoy. Ingredients
- 150g apple juice
- 130g stock syrup
- 250g tonic water
- 140g pimms
- 3 leaves gelatine, soaked
Directions
- Soak the gelatine in ice cold water.
- Warm 100g tonic water, add the gelatine and stir until disolved.
- Mix in the rest of the ingredients.
- Place into an isi gourmet whip and charge with 2 x n2o charges.
- Chill in fridge for 6 hours.
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