Easy
1 quart
liquid; twice as much when converted into foamPublished 1991
This recipe illustrates the efficacy and versatility of powdered lecithin to create foams from a variety of juices.
tomato juice, or other juice | ||
powdered lecithin | ||
sugar | to taste | to taste |
Combine all the ingredients in a mixing bowl. Blend the mixture with an immersion blender until well combined. Transfer to a stand mixer and beat until a foam forms on top, where it can be skimmed off. Let rest for 1 minute before serving.
Copyright Β© 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.