ABSINTHE MOUSSE
Frozen

10cl ABSINTHE CASELLI
15cl FRESH CREAM
15cl STILL MINERAL WATER
15cl SUGAR SYRUP
2 GAS BOTTLES FOR CREAM
2 SHEETS OF FISH GLUE

Doses for ½ litre
Prepare all the ingredients in a barman’s siphon bottle. Ideal also with Absinthe cake or for gelatina al Fragolino Caselli (strawberry flavour gelatine).

Cocktail created by
Michele Bia – Barman AIBES