A little while back I had the honour of going to La Colombe with my amazing fiancé, the Gorgeous Gourmet, and for desert she had this:
I’d seen restaurants on the interweb giving their patrons big glasses full of foam they called “Air”, and after having a spoonful of the foam from La Colombe I decided I would give it a crack and see what I came up with.
In the research I did on Soy Lecithin, I discovered that it’s a great emulsifier and is perfect for creating a flavoured foam.
It’s not often you get to make “air” for the first time so I thought I’d be adventurous and make a strawberry and coriander air. The thought being that it would be sweet from the strawberries and savoury from the coriander.
So, you’ll need to get your own blend of ingredients to suite your palate – I very technically just put a “bunch” of both in, added half a cup of water and mixed them in the blender and then measured out 350ml. This brings us to what you will need to make your very own foam/air.
350 grams liquid (which is pretty much the same in millilitres)
2 grams Soy Lecithin
Mix them with an immersion blender (because the aim is to get bubbles), and scoop the bubbles off. This air can apparently last for a few hours and can even be frozen for a few months. Don’t put them in a normal blender, or you wont get the desired strawberry and coriander air.
I froze mine and put it on Lemon curd and cinnamon ice cream I made a while back. There’s no photo because I’m not a good food blogger yet and I ate it before I could take a pic. My apologies. Not really.