sage foam

luke daniels

luke daniels

25th June 2012

sage foam

Bring wine, sage leaves and shallots to boil and simmer for five minutes. Blitz mixture, pass throug...

Ingredients

  • 500ml white wine
  • Handful of Sage leaves
  • 2 Shallots, chopped
  • 5g soy lecithin powder (should be available at Holland & Barret – make sure to get the unflavoured variety though. If not go to www.creamsupplies.co.uk and it will be available on there.)

Method

Bring wine, sage leaves and shallots to boil and simmer for five minutes. Blitz mixture, pass through a fine sieve and measure how much liquid you have left.
Add soy lecithin powder (2g to every 250ml) and blend well in a high container, strain again and keep until needed.
To serve, move the emersion blender to the upper part of the liquid surface to incorporate as much air into the foam as possible. Once you have enough foam, leave to rest for 1 minute so the excess liquid is eliminated.
Spoon on to dish as needed.

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