Prepare dried fruits
Put your fruits cut in thin strips on the oven rack and let them roast at low temperature (50 °C) during approximately 8 hours for the citrus fruits and 6 hours for the apples.
Check frequently the evolution of the process.
Prepare a Chai Massala syrup
500m l of water/ 500g of sugar/ 1 extract of fresh ginger/ 10 seeds of cardamom / 2 star anise/ 5 cloves/ 20 peppercorns/ 1 teaspoon of coriander seeds/ 4 cinnamon sticks/ 1/2 teaspoon of nutmeg/ 2 black tea bags.
Let all ingredients infuse in water at room temperature for 2 hours, except the black tea and sugar. Add the sugar, the black tea bags and bring the mixture to the boil. Strain it. Your home-made
syrup is ready.
Prepare a coconut syrup
500m l of water/ 500g of sugar/ 25g of grated coconut
Let the coconut infuse in water at room temperature for 3 hours. Add the sugar and bring the mixture to the boil. Strain it. Your homemade syrup is ready.
Prepare a lemon foam
600ml of water/ 2 zests of lemon/ 4g of soy lecithin.
Let two zests of lemon infuse at room temperature for 1 hour with 600ml of water. Take out the two zests of lemon and add 4g of soy lecithin. Mix with a hand blender or a swizzle stick, letting air pass through.
Lift the foam from the mixture with a cocktail spoon and gently put it on the cocktail.