Working with Air foams or Airs is similar to using regular foam in a drink. It introduces an additional aroma, creating the first all-important impression of the drink. For instance, some drinks where this technique can be used are Margaritas without a salted rim; the salt can be reintroduced as salt Air foam or Negronis by taking the Campari out of the recipe and placing it back on top of the drink as Campari. Orange Air.
To create air foam, I use Soy Lecithin.
Lecithin was discovered in 1850 by the French scientist Maurice Gobley. Today, most Lecithin is derived from soybeans. It’s cold soluble and used in chocolates and coatings. It can be found in many foods, including soybeans and egg yolks. It’s ideal for converting juices and watery liquids to air and foams. For stable foams, start with .6% of Lecithin.
The recipe below is for blueberry air foam.
Put 400 ml blueberry juice and 0.3% Lecithin in a tall, wide container. Use an immersion blender to mix everything. Keep the blender just below the surface. Scoop the foam and put it on top of the drink. It introduces another flavour without mixing it with the other ingredients.
Blueberry Air Foam
Ingredients
- Air
- 400 ml Blueberry juice
- 0.3% Lecithin
- Drink
- 1 oz of vodka
- ½ oz of Lynches liqueur
- ½ oz Banana liqueur
- 1 oz of Pineapple juice
Instructions
- Put 400 ml blueberry juice and 0.3% Lecithin in a tall wide container.
- Use an immersion blender to mix everything.
- Keep the blender just right below the surface.
- Scoop the foam and put it on top of the drink.
Notes
It is a way to introduce another flavour into the drink without mixing it with the other ingredients.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 341Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 56gFiber: 2gSugar: 51gProtein: 1g
This data was provided and calculated by Nutritionix.
