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Molecular Gastronomy – Lecithin – Lemon Foam Air

It’s so easy to make foams. Its very simple, and requires only 2 things, an Immersion blender and Lecithin. It’s my first video so forgive me :) I had to harass you with my voice since its easier to show the process via video than pictures.

Molecular Lemon Foam

Molecular Lemon Foam

Molecular Lemon Foam

Molecular Lemon Foam

Most chefs use an iSi canister to create foams, but now you can easily make it at home. Top any drink off, or add to any dish. If you happen to have liquid nitrogen on hand, dip some in, and you’ll have a crusty outer shell with a foamy soft interior. Now you try it, soy sauce, lime juice, chicken stock, lol, the sky is the limit!

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