sage foam

luke daniels

luke daniels

25th June 2012
luke daniels

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.