Tomato (or Other Juice) Foam
Preparation info
Difficulty
Easy
Yield:
1 quart
liquid; twice as much when converted into foam
Appears in
Sauces
Published 1991
This recipe illustrates the efficacy and versatility of powdered lecithin to create foams from a variety of juices.
Ingredients
| tomato juice, or other juice | ||
| powdered lecithin | ||
| sugar | to taste | to taste |
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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.