Beetroot Foam

Root vegetable juice foams wonderfully well and adds a splash of colour to a wide array of dishes.

Basil Emulsion

Add the basil leaves to the water and milk and slowly bring to the boil. Remove from the heat and allow it to cool and steep. Once cooled, strain the liquid and whisk in the soya lecithin. Allow to rest and then use a stick blender to create the foam. Serve with cherry tomatoes and mozzarella spheres for a modern take on a caprese salad.

Lemon Air

Mix the water and lemon juice together then add the soya lecithin. Use a stick blender to incorporate it into the liquid and then to create the bubbles. Spoon them off and serve as a garnish for oysters or to top a sour cocktail.

Balsamic vinaigrette

Use a small whisk to mix all the ingredients together. The lecithin allows the oil and vinegar to mix together and stay mixed rather than sitting in distinct layers.

Coconut, mango and pineapple espuma

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Duck confit and lentils

Figs with honey, ricotta, rosemary and lavender

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Gin & Tonic

Mix the gin, tonic water and sugar syrup together then stir in the xanthan gum. You may need to heat a little tonic water in order to get the xanthan to dissolve before adding it to the drink. Pour into a serving glass and chill for an hour. To serve add a teaspoon full of lemon and lime flavoured ‘pearls’ and stir them in – they should be suspended throughout the cocktail.

Gravy using Xanthan Gum

Flour is the traditional thickener for a standard meat gravy but can dull the flavour of the finished sauce, impart a distinct floury taste or encourage lumps to form. These can all be avoided by using xanthan gum in place of flour. 0.5g should be enough to thicken around 300ml of gravy.

Basic Gel

Heat the juice, water or stock then add the kappa Carrageenan. Leave to set then cut into desired sized pieces. This is ideal for making dessert garnishes or tasty additions to cocktails.