The subtle elderflower aroma and sweetness of the elderflower foam are a great complement to a glass of champagne. The foam could also be used over strawberries for a delicious dessert.
- 200 ml (6.8 oz) St. Germain (elderflower liquor)
- 200 ml (6.8 oz) Chardonnay white wine
- 4.3 g gelatin powder
1- Warm the St. Germain and Chardonnay in a saucepan using medium heat.
2- Add the gelatin powder and mix until completely dissolved.
3- Remove saucepan from heat and let it cool at room temperature.
4- Pour the mixture into an ISI Whip, screw one ISI cream charger (2 chargers if using 1L ISI Whip) and shake vigorously.
5- Refrigerate for several hours.
6- Pour champagne in a glass until you fill about ¾ of it.
7- Top with the elderflower foam.
8- Garnish with orange peel.