Gin and Tonic Nitro

Recipe by: Heston Blumenthal


For the base syrup:

For the mousse:

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    For the base syrup
    1. Mix together the fructose, pectin, coriander seeds, fennel seeds and juniper seeds.
    2. Heat the tonic water to 50C and whisk in the spices, pectin and sugar mixture.
    3. Boil for 1 min, whisking continuously. Remove from the heat and cool over an ice bath.
    4. When cool, add the lemon peel. Allow to infuse in the fridge for 24 hours.
    5. Strain through a fine sieve and reserve the liquid in 320 gram sous-vide bags.
    For the mousse
    1. Blitz together the base syrup, lemon juice, egg white, gin, citric acid and tonic water with a hand blender until combined. This should take less than a minute.
    2. Pour into a 500ml siphon charged with 2 C02 chargers.
    3. Place in the fridge for a minimum of one hour before serving.
    4. Discharge a spoonful of the mousse onto a dessert spoon and drop the mousse into the liquid nitrogen and leave for 10 seconds, before turning over.
    5. The nitro ball should be crispy on the outside and soft in the centre. Place it on a plate to be eaten immediately.
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