Name: For the Sound of the Sea Foam
Cuisine: United Kingdom
Ingredients: 7 g lecithin; 90 g (3 oz.) kombu; ¼ cup (65 ml) white soy sauce; 200 g (7 oz.) unsalted butter; 8 L de-ionized water; 200 g (7 oz.) codium seaweed; 4 L vegetable stock; 40 g (1⅓ oz.) garlic; 6.6 g sodium caseinate; 1½ cups (360 ml) white wine; 160 g (5 oz.) dried shiitake; 60 g (2 oz.) parsley stalks; 520 g (17 oz.) laitue de mer; 1 L base; Scant ⅔ cup (140 ml) Noilly Prat; 400 g (14 oz.) shallots; Scant 1 cup (200 ml) de-ionized water

Ingredients

For the Base

200 g (7 oz.) unsalted butter
400 g (14

Europe
United Kingdom
Preserve
Vegetarian

Method

Heat the butter in a pan and gently sweat the shallots and garlic in the butter for 4 to 5 minutes. Add the Noilly Prat and the white wine and reduce to a syrup. Add the vegetable stock, water, kombu, laitue de mer, dried shiitake, and parsley stalks and bring up to 150°F (65°C). Hold at this temperature for 30 minutes.

Pass through a fine sieve lined with muslin that has been previousl