Whitney Werner Foam-tini

Yield: Makes 10 servings

For the Mixed Berries (makes 10 servings):
Wash & cut 1 basket strawberries. Toss together with 1 basket blueberries, 1 basket raspberries and 1 basket blackberries. Refrigerate until use.

For the Raspberry Sauce (makes 1 Cup, 10 - ¾ oz servings):
2 baskets raspberries
½ cup sugar
1 cup water
1 tablespoon lemon juice or to taste

Method:
Boil, puree, adjust seasoning (sugar & lemon juice depending on sweetness of berries). Adjust thickness with water if needed. Refrigerate until use.

For the Yuzu Foam (makes 10 servings):
1 cup lemon curd (recipe below) 1 cup fresh Yuzu juice or tangerine juice with lemon juice to taste 1 oz Agar 2 oz cream

Method:
Simmer agar in cream 5 min.
Mix all ingredients and put in iSi foamer.
Charge with two nitrous oxide cartridges (recyclable steel)

• Basic Lemon Curd (can use for a variety of desserts)
  11 oz butter
  9 oz sugar
  9 oz lemon juice
  ½ oz grated lemon zest
  9 oz yolks
  
  
  Method:
  Combine half the butter, lemon juice, zest and half the sugar in a pot and bring to a boil. Blend the yolks and the remaining sugar and temper by adding a small amount of the hot juice to the yolks and pour all back to pot. Whipping constantly, bring back to a boil and stir in the remaining butter. Strain and cool.
  
  Refrigerate until use.

To Assemble:
2 cups Mixed Fresh Berries - CA
1 cup Raspberry sauce - CA
Yuzu foam ? to fill the glass
10 Mint sprigs - CA
10 Martini glasses

Method:
Place ¾ oz of raspberry sauce in bottom of martini glass. Fill glass ¾ with mixed berries (1/2 cup). Cover with Yuzu foam. Garnish with mint sprig.