Place the berries and water in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes.
Strain the water from the berries with cheesecloth. Set berries and cheesecloth aside.
Return the berry water to the pot and bring to a boil, stirring in the sugar until it's dissolved. Turn off the heat and let cool, then stir in the soy lecithin.
Pour the mixture into the whipped cream dispenser and charge it. Leave to set in the fridge.
Fruit Leather
Line a baking tray with parchment paper and press the leftover berries into a thin, uniform layer.
Preheat your oven to the lowest setting and bake until dried, around 10 hours.
Cocktail
Chill Nick & Nora glass in the fridge, 20 to 30 minutes.
Add to a cocktail shaker gin, vermouth, lemon juice and simple syrup. Shake.
Using a strainer, pour the contents of the shaker into the chilled glass.
Gently layer the berry foam on top, using the whipped cream dispenser in a circular motion.
Cut the fruit leather into 1-2 inch pieces and use to garnish. Serve immediately.
Notes
Make a simple sugar syrup by bringing equal parts sugar and water to a boil in a saucepan. Cook for 2 minutes, until all the sugar has dissolved, then let cool completely. Store, covered, in the refrigerator for up to 1 month.