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Cava Mimosa with Clementine Spanish
Cava Mimosa With Clementine Spanish
Ingredients
- 1 clementine
- ¼ teaspoon lecithin
- 1 cup fresh clementine juice (from about 6 clementines)
- 1 bottle of cava (spanish sparkling wine)
Method
- Peel the clementine, reserving the peel, and remove the segments by slicing toward the core on each side of the membranes with a sharp knife
- Pull out the segments and set aside
- Combine the lecithin and clementine juice in a mixing bowl
- Cover the bowl tightly with plastic wrap, then make a small hole in the center of the plastic wrap and insert an immersion blender
- Tilt the bowl slightly to the side and, with the blender positioned just on the top of the liquid, mix on high speed until you have a frothy foam
- Be sure to dissolve all of the lecithin
- The froth should form stiff peaks that will hold for about 30 minutes
- You can mix again with the blender if it deflates
- Rub the rims of 4 champagne glasses with the clementine peel, then pour in the cava
- Top each glass with a large spoonful of clementine air and garnish with a segment of clementine
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