Looking to bring a touch of modern gastronomy to your culinary creations? Say hello to one of our Basic recipes: Lime Foam, a delightful gastronomic innovation that promises to add a fresh and zesty touch to any dish.
Using the magic of soy lecithin, a natural emulsifier, we’ll be transforming ordinary lime juice into a light, airy foam. The result is a tangy and texturally unique lime foam that can elevate both the flavor and the presentation of a wide variety of dishes. Whether you’re garnishing a cocktail, adding a zesty twist to a dessert, or enhancing a seafood dish, this lime foam is your ticket to creating memorable culinary experiences.
Happy foaming!
Foam of lime juice – with Soy Lecithin
The best lime foam is made with a dash of Soy Lecithin. This powder keeps your foam stable and strong. A perfect addition to sous vide salmon or scropino.
Equipment
- Hand blender
Ingredients
- 200 gram Lime juice
- 200 gram Water
- 1.6 gram Soy Lecithin
Directions
- Squeeze the juice from the limes with a citrus press until you have approximately 200 gram lime juice (or you can buy lime juice in a bottle if you want to keep it simple).
- Add the same amount of water so you have 50% lime juice and 50% water.
- Add the Soy Lecithin and use the hand blender (or immersion blender) to add air to the mixture.
Tried this recipe?Let us know how it was!
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