James Peterson

Tomato (or Other Juice) Foam

Preparation info
  • Yield:

    1 quart

    liquid; twice as much when converted into foam
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This recipe illustrates the efficacy and versatility of powdered lecithin to create foams from a variety of juices.

Ingredients

tomato juice, or other juice 1 qt

Method

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.