It depends on the recipe and the desired outcome. If I want a light and airy foam, I use lecithin. On the other hand, if I need a creamier and thicker texture, I opt for methylcellulose. I prefer to use more lecithin because it has a longer shelf life. However, if I prepare for an event with a fixed menu, I choose methylcellulose as it produces a more consistent foam with a better mouthfeel.
CO2 with this foam. I thought i mentioned it in the beginning. Apologies if it slipped my mind. You can use N2O, but with the Proespuma powder i use for the mint foam.
Fabulous video Giorgi! Terrific! I want to try this for sure!! 🙂
Please do! It's a wonderful foam.
Great information, I am going to try this.
Have fun! Let me know how it goes 👍🏼
Do you have a preference when making foams whether to use soy lecithin or methylcellulose?
It depends on the recipe and the desired outcome. If I want a light and airy foam, I use lecithin. On the other hand, if I need a creamier and thicker texture, I opt for methylcellulose. I prefer to use more lecithin because it has a longer shelf life. However, if I prepare for an event with a fixed menu, I choose methylcellulose as it produces a more consistent foam with a better mouthfeel.
Did you use CO2 or N20?
CO2 with this foam. I thought i mentioned it in the beginning. Apologies if it slipped my mind. You can use N2O, but with the Proespuma powder i use for the mint foam.