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Pomegranate Foam
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1 1/2 ounces | elderflower syrup |
1 1/2 ounces | water |
1 1/2 ounces | Champagne |
1 ounce | Muscat fortified wine |
1/2 sheet | gelatin, softened |
1 Cup | pomegranate juice |
In a pot, heat elderflower syrup, water, Champagne and Muscat; stir in gelatin until dissolved.
Strain through a fine-mesh sieve and chill in refr~gerator. Transfer to a chilled whipped cream
dispenser and set aside in refrigerator
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