Cold Lemon Pastis Foam

At Chez Panisse, chef Jeremiah Tower served a plate of raw oysters, each one anointed with one drop of pastis, the inspiration for this foam. This foam is very delicate, and great on seafood such as oysters or cold lobster. Pastis is the generic name for anise-flavored aperitifs such as Ricard and Pernod; any of these will do the trick.

The foam given here is emulsified with lecithin. This is a very light foam, but it can be made more or less substantial by increasing or decreasing