Ô verger by Axel Brault

Ô verger by Axel Brault

4 cl of Calvados (Pays d'Auge)
2 cl of Pommeau
3 cl of Pear/Savory cordial
3 drops of natural beeswax extract
Siphon/mousse de Douce (Liqueur half pear, half Cognac)

In a shaker with ice - Strain and serve in a chilled glass - Top with the Douce mousse

Dried apple slice and savory sprig

Photo credit: @axbrault

Recipe for Douce cream:

3 sheets of gelatin
4 oz of semi-skimmed milk
1,5 oz of water
25 g white powdered sugar
4 oz of Douce

Soften the gelatin leaves in a bowl of cold water.
In a saucepan, add water and sugar, then boil to obtain a simple syrup.
Add the gelatin sheets to the syrup and mix well.
Remove from heat and add milk and sweetener to the simple syrup base.
Mix everything together, strain and pour into the syphon.
Gas twice (shake well each time).
To finish, let the syphon rest for at least 1 hour in the refrigerator.

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