Description
A modernist culinary technique using soy lecithin to create stable foams in sauces and desserts.
Technical
Soy lecithin reduces the surface tension of the liquid, allowing air to be incorporated and creating a stable foam. This process is typically facilitated by heating the mixture to around 40-50°C (104-122°F).
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
neutralslightly nuttyearthymildly sweetclean
Wine Analogy
young Chardonnay
Coffee Analogy
lightly roasted Brazilian coffee
Perfume Analogy
clean linen accord