Lemon Foam

Soy lecithin is one of the wonder products that have started to come up in the world of molecular gastronomy. Now, in a world where food has to not just taste good, but look good and have a quality of surprise attached to it, foams or espumas are quite common. One of the commonest ways of making foam is through a whipped cream dispenser and cream chargers. Generally, a good whipped cream dispenser can be also used to do this. What you can do is put the mixture in a dispenser, charge it with a single nitrous charger, shake well, and let the foam really happen instantly. However, if you are not comfortable, this is a great and simple way of making lemon foam as well. For this, you will need a few ingredients.

  • 150 gram lemon juice
  • 100 gram stock syrup (TPT)
  • 250 gram water
  • 4 gram Soy Lecithin

To make this, first of all, get good quality soy lecithin, which is not easily available, and keep all the other things you will be putting into the recipe handy. The first thing you need to do is to get yourself a fairly large pan, preferably one with high sides. A big basin or a large loaf pan is a good idea. Now, cover the loaf pan securely with a layer of cling film. Do not be stingy with the cling film… it will be needed for the foam to really fluff up.

Now the next thing you will need is an immersion blender. Without the benefit of an immersion blender, or a whipped cream dispenser, creating this foam is pretty difficult.

Once you have got these things handy, then mix the water with the soy lecithin first. Stir and then add the stock syrup, and lastly the lemon juice. Stir and pour inside the big basin, and then cover the top with cling film, while keeping a small amount of space on one side of the cling film open to let the immersion blender in.

Now what you should ideally do is to blend the mixture till foam appears. And a lot of foam will appear within a few minutes. Once you have plenty of foam, let it stabilize for one minute or so, and then using a spoon, remove the foam collected from the top of the liquid and serve. You can serve it as part of dessert, entrée, or straight by itself.