Nick and his colleagues, or maybe just one colleague in particular, have been getting into the Negronis lately. It could be the fact that Costco sell Campari by the litre.
I’m not a fan of Campari, but having just obtained Heston’s new book and never one to resist the opportunity to use my cream whipper – I couldn’t wait to try his recipe.
You’ll probably have leftover foam, so use it to top anything and everything from champagne to sloe gin fizzes. Or just put in a glass and eat it with a spoon.
- 300g orange juice
- 20g fructose, or using normal sugar is fine
- 5g pectin powder (you can usually find it in the baking aisle as Jamsetta)
- Zest and juice of 2 oranges
- 80g egg whites
- 70g prosecco, or substitute soda water
- 250g Campari
- 250g dry white vermouth
- 250g gin
- 200g soda water
- ice cubes
- For the foam, bring 300g orange juice to the boil over medium heat. Mix the fructose and pectin together in a small bowl, then add to the orange juice. Whisk continuously until the liquid comes back to the boil. Remove from the heat and allow to cool completely.
- When cold, add the orange zest and allow to infuse for two hours (you can skip this step if you're in a hurry - personally, I don't plan my drinking enough in advance to do this).
- Strain the syrup and mix with fresh orange juice, egg whites and prosecco. Blitz with a hand blender for approx 10 seconds, then pour into a cream whipper.
- Charge with two N20 cartridges, making sure to shake vigorously in between each one. Place in the fridge to chill.
- To make the Negroni, mix the alcohols together in a big jug. Fill 6 tumblers with ice cubes and divide the alcohol between the glasses, top up each glass with approx 30g of soda water.
- Using the cream whipper, dispense a thick layer of foam on top of each drink.