Ingredients
250 g of peach juice
250 g pineapple juice
250 g of mandarin juice
5 sheets of gelatin
100 g of Andalusian sugar cane molasses
2 siphon cartridges
Method
Blend the natural juices, heat a small part of them and add the Andalusian sugar cane molasses and the gelatin sheets previously hydrated in mineral water. Fill the siphon with the two cartridges and leave to rest for 24 hours.
Plating: serve in cold transparent glasses or on a plate with something underneath, covering with the Andalusian sugar cane molasses foam from the siphon.