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For 6 people 

Ingredients:

• 8 strawberries
• 12 raspberries
• 12 blackberries
• 12 blueberries
• 250 ml Port
• 100 g fine sugar
• 250 ml 35 % cream
• 1 sheet of gelatine
• 100 ml apple juice
• 1 pinch of ground cinnamon
• Fresh lavender sprigs finely chopped

Method:

• Cut the strawberries into small cubes. Combine them with the raspberries, blackberries, and blueberries. Set aside in the refrigerator.
• Heat the port with the fine sugar until it boils; then let it reduce until it reaches the consistency of light syrup. Let it rest at room temperature.
• Heat the apple juice and a pinch of ground cinnamon; then add the gelatine sheet that you have previously softened in cold water.
• Add the 35% cream to the juice.
• After letting the mixture rest for a few seconds, add the finely chopped lavender sprigs. 
• Pour the mixture into the body of a kitchen siphon, close it and fill it with 2 gas cartridges, shaking it vigorously.
• Let it rest in the refrigerator for 1 hour.
• Place the fruits in a champagne glass, covering them with the port caramel.
• Vigorously shake the siphon and distribute the espuma, filling the glass to the rim.
• Garnish with lavender sprigs and a few fresh field berries.

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