Description
A modernist culinary technique using emulsifiers to create a stable foam in a mixture of water and air.
Technical
The combination of soy lecithin and xanthan gum can create a stable foam at room temperature, with an optimal ratio of 0.1% to 1% by weight. The mixture should be agitated or whipped to incorporate air and create the foam, which can be stabilized for a short period of time.
Science
Primary Reaction
Emulsification
Sensory Profile
Aroma ()
NeutralSlightly sweetMildly nuttySubtle earthinessClean
Wine Analogy
Like the effervescence of a fine Champagne
Coffee Analogy
Similar to the crema on an espresso
Perfume Analogy
As light as a citrus top note