Manzanilla and elderflower mousse cocktail with basil seeds, candyfloss, sherry and camomile tuile

A rather challenging recipe for even the most experienced molecular chef, but a great way to exploit the joys of sherry.

A rather challenging recipe for even the most experienced molecular chef, but a great way to exploit the joys of sherry.

For the candyfloss

50g/2oz granulated sugar
10ml/1/2oz cream sherry

For the tuile

100ml/31/2fl oz Manzanilla sherry
18g/3/4oz Maltodextrin
1g gellan gum
10g/1/2oz icing sugar
Pinch of camomile flowers

For the elderflower mousse

250ml/8fl oz apple juice
10ml/1/2fl oz Manzanilla sherry
1 leaf gelatine
4g/1/4oz chopped elderflowers
10g/1/2oz caster sugar
0.5g malic acid

For the sherry fluid gel

330ml/10fl oz Manzanilla sherry
0.4g gellan gum
80g/3fl oz caster sugar
20ml/1fl oz water
3g citric acid
15ml/1/2fl oz Manzanilla sherry
0.2g calcium chloride
A handful of basil seeds
Ginger beer to serve

Pour the sugar and sherry into a candyfloss machine, spin and gather into a regular shape.

For the tuile, heat oven to 80C/176F. Place the sherry, maltodextrin, gum and icing sugar in a pan, boil, remove from heat and cool over a bowl of ice. Blend and spread on an oven sheet. Sprinkle on the camomile and put in oven for 10 minutes. Remove and cut into rectangles. Separate the tuiles and return to oven for 25 minutes. Remove and press a cocktail stick into each to form a lollipop. Return to oven for a five minutes. Remove and cool.

For the mousse, dissolve sugar, acid, elderflower, sherry and apple juice. Leave to infuse for 10 minutes. Pass through muslin. Add the gelatine and stir to dissolve. Place into a cream whipper and cool in the fridge.

For the sherry gel, place the sugar, gum and sherry in a pan. Bring to the boil, whisking until dissolved.

Dissolve the calcium and citric acid in the sherry. Add to the liquid. Bring to the boil and cool to 40C/104F over ice, mixing continually.

To make the drink, place the basil seeds in water for 30 minutes. Strain. Place three teaspoons in each glass. Pour 60ml (2fl oz) of the sherry liquid gel on top. Pour in 30ml (1fl oz) of ginger beer. Spoon on 30ml (1fl oz) of mousse. Serve with candyfloss and tuile.