Rhubarb with vanilla emulsion

Rhubarb with vanilla emulsion

Cut the rhubarb into 3-4cm lengths and heat the butter and sugar together in a saucepan until it begins to foam. Add the rhubarb and cook for 2 minutes, turning halfway through. Add the orange juice and allow the rhubarb to cook until just tender. Remove from the pan and reduce the remaining liquid to a glaze.

Frozen chocolate foam

Melt the chocolate in a bain marie and heat the water to just below boiling point. Pour the water over the chocolate and add the soya lecithin. Mix well and leave to cool. Use a stick blender to create the foam and spoon into a suitable container. Freeze for 5-6 hours then serve immediately as part of a chocolate based dessert.

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.

Soya Lecithin

Soya Lecithin

Lecithin (pronounced less—uh-thin) is a molecule naturally found in egg yolks and soy beans. It is ideal for making foams, airs and emulsions – mixtures containing both oil and water such as mayonnaise. The majority of lecithin is extracted from soy beans meaning it is both vegetarian and vegan friendly.