how to make foam sauce for dessert,..?
ChefTalk.com Top Picks
I've been messing around with avant garde stuff for a few months now. Starting ratio of 0.8% lecithin of the liquid you are making into an air. (measured by weight). Then you need something to aerate it with. I have experimented with a little hand held frother, my KitchenAid with the whisk attachment and my electric egg beater with one of the beaters attached. I found the frother and beater to be most effective. Immersion blender is the typical instrument of choice I have found. If you intend on using something else you need to blast your mix in a standard blender to make sure the lecithin is dispersed. I have tried just adding lecithin in the KitchenAid and with the egg beaters and you inevitably end up with little granules still floating about. Also when aerating, the key is to not completely immerse your aeration machine in the liquid, but to have the tip of it just below the surface. And after you finish frothing you need to let it rest for a couple of minutes.
Here's a vid for you, courtesy of the YouTube (note groovy music) - I actually used this exact recipe and it tastes like frothed lemonade.