Working with Air foams or Airs is similar to the idea of using regular foam as part of a drink. It introduces an additional aroma, creating the first all-important impression of the drink. For instance, some drinks where this technique can be used are Margarita instead of salted rim; the salt can be reintroduced as salt Air foam, or Negroni by taking the Campari out of the recipe placing it back on top of the drink as Campari Orange Air.
For creating Air Foam, I use Soy Lecithin.
Lecithin was discovered in 1850 by the French scientist Maurice Gobley. Today, most Lecithin is derived from soybeans, Lecithin is used in chocolates and coatings, and it’s cold soluble. It can be found in many foods, including soybeans and egg yolks. It’s ideal for converting juices and watery liquids to airs and foams. For stable foams, start with .6% of Lecithin.
The recipe below is for blueberry air foam.
Put in a tall wide container 400 ml blueberry juice and 0.3% Lecithin, use an immersion blender to mix everything, keep the blender just right below the surface, scoop the foam, and put it on top of the drink. It introduces another flavor into the drink without mixing it with the rest of the ingredients.
- 400 ml Blueberry juice
- 0.3% Lecithin
- 1 oz of vodka
- ½ oz of Lynches liqueur
- ½ oz Banana liqueur
- 1 oz of Pineapple juice
- Put in a tall wide container 400 ml blueberry juice and 0.3% Lecithin.
- Use an immersion blender to mix everything.
- Keep the blender just right below the surface.
- Scoop the foam and put it on top of the drink.
It is a way to introduce another flavor into the drink without mixing it with the rest of the ingredients.
Amount Per Serving: Calories: 341Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 56gFiber: 2gSugar: 51gProtein: 1g
This data was provided and calculated by Nutritionix.