El Bulli's blood orange foam

The iSi gourmet whip ... the simbol of El Bulli, what experts consider the best restaurant on the planet and where booking is difficult, almost imposible. It was a while I was planning to get hold on one of these strange kitchen accessories and try something out.
I admit this wasn't the first foam recipe from El Bulli (1998-2002 book) I tried, but the one by which I was surprised the most. It is perfect for a diet as it has no added sugar. Nevertheless, foaming blood orange juice gave it some sense of sweetness. Incredible. The taste is explosive and the texture ... well in between a cream and a jelly. For sure I will use the iSi more and maybe get a second one to start mixing foams.
Note that the quantities are not exactly the same as the original recipe as was looking for a slightly more consistent texture.

Serves: 10
FlexiPoints: 0*

Suggested wine: -

Ingredients:
- 280ml blood orange pressed juice
- 2 gelatine sheets (2.5g)

How-To:

1. Rinse the gelatin sheets in cold water.
2. Warm up 100ml of juice and melt the gelatin in it. Remove from the heat and add the remaining juice.
3. Pour the liquid in a 0.5 liters foaming canister through a sieve and use one cream charge. Shake well and refrigerate for at least 4 hours on the lower part of the fridge.
4. Serve as soon as the foam is produced out of the canister.