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Foaming Raspberry Collins

Posted by in Recipes on July 12, 2016 . 0 Comments.
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The Foam Kit (Deluxe) from 100% Barman offers perfect, homogenous foams in seconds.

Foams can be produced continuously or in small quantities.

If you don't have a Foam Kit, use a stick blender.



  • 10g Sugar Ester Emul T15
  • 50g Water
  • 250 ml Raspberry Juice
  • 50 ml Gin
  • 25ml Lemon Juice
  • 50ml Sugar Syrup
  • 2ml Raspberry Flavour Burst
  • 100ml Soda Water


For the Raspberry Foam:
Place the Sugar Ester Emul T15 and water in a small pan over a medium heat.

Sitrring constantly, bring the mixture abve 55 degrees C in order to dissolve and activate the powder.

This solution is now ready for use and can be kept for several days in the refrigerator.

Foaming Raspberry Collins:
Mix the raspberry juice with 25ml gin and add 10g of the sugar ester solution and whisk lightly.

If using the Foam Kit Deluxe, place the weighted end of the foaming tube into the liquid and switch on the unit. Otherwise, use a stick blender.

The foam is now ready to use.

Add the lemon juice, sugar syrup, flavouring and the remaining 25ml gin to a cocktail glass and stir.

Add plenty of cubed ice and stir again.

Top with soda water and stir for a final time.

Pour into a cocktail glass and top with raspberry foam.


**Special Offer** Free 50g Sugar Ester T15 with every Foam Kit Deluxe.  A Strawberry Flavour Burst Sample will also be included with your order.


Tags: Raspberry Flavour Burst, Sugar Ester, Foam Kit Deluxe Last update: July 13, 2016


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