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This article was reviewed by Ashley Crawford. Chef Ashley Crawford is a Private Chef and the Founder of A Taste of Chef Ash. Chef Ashley started in the culinary industry when she was 14. She specializes in Creole and Cajun cuisine but has experience in all culinary topics. She has been featured in ESPN and Sports Illustrated for her culinary work with athletes.
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Lemon foam can be savory or sweet. When savory, it is a light, velvety and lemony dish to accompany your vegetables or to have a snack. When sweet, it is still velvety and lemony but it has a sweetness added by the sugar, making it ideal for a light dessert; you'll need a whipping siphon to make the sweet version.
Ingredients
Savory lemon foam:
- 3 egg yolks
- 5 tablespoons lemon juice
- Salt and pepper
- 2 teaspoons chopped fresh dill (optional)
Sweet lemon foam:
- 100ml water
- 30g sugar
- 3g gelatine
- 1 egg white
- 100ml lemon juice
Steps
-
![Step 1 Place the water, sugar and gelatine into the saucepan.]()
Place the water, sugar and gelatine into the saucepan. Gently warm until the ingredients dissolve into each other. -
![Step 2 Place the syrup in the refrigerator.]()
Place the syrup in the refrigerator. Leave until it is has become cold. -
![Step 3 Remove from the refrigerator.]()
Remove from the refrigerator. Fold in the egg white and lemon juice. Stir by hand to blend it all together. -
![Step 4 Pour the mixture into the cold whipping siphon.]()
Pour the mixture into the cold whipping siphon. -
![Step 5 Charge the siphon with one charge of nitrous oxide gas.]()
Charge the siphon with one charge of nitrous oxide gas. Shake vigorously. -
![Step 6 Check the foam to see that it has the right consistency.]()
Check the foam to see that it has the right consistency. It should appear light and velvety without being stiff. You'll need to charge it again if the foam disappears too fast. -
![Step 7 Serve as soon as possible, either as a dessert of its own or as a topping on something such as a patisserie dessert or fruit.]()
Serve as soon as possible, either as a dessert of its own or as a topping on something such as a patisserie dessert or fruit.
Expert Q&A
Tips
Things You'll Need
Method 1:
- Heavy-based saucepan
- Stirring implement
Method 2:
- Heavy-based saucepan
- Stirring implement
- Whipping siphon, 1 litre size (ensure that it is cold before using)
- 1 nitrous oxide gas charge for the whipping siphon
References
- Sweet lemon foam adapted from: http://www.chefsteps.com/activities/lemon-foam
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