Orange Blossum Foam (for Edible Champagne)
(Serves 6, in flutes)
300ml hot water
50g caster sugar
250ml champagne / sparkling wine
2 leaves titanium strength gelatine
3 teaspoons orange blossom water
Put the water and sugar into a small saucepan on a med-low heat, and stir to dissolve all the crystals.
Raise the heat and bring to the boil. Once boiling, reduce the heat and simmer for 3 minutes.
Add orange blossom water and stir.
Pour champagne into a large bowl, add 4 gelatine leaves and soak for 5 minutes, or until the gelatine has softened and become slimy.
Add softened gelatine leaves to the sugar syrup in the saucepan, this time leaving them covered in champagne (the bubbles assist with making the foam!)
Whisk vigourously until you have a large layer of edible foam. The more bubbles the better!
Add atop the edible champagne to finish it off.