Recipe Parsley Foam

Discussion in 'Herbs, Spices, Dressings, Sauces and Dips' started by morning glory, May 28, 2019.

  1. morning glory

    morning glory Obsessive cook Staff Member

    To make this foam I used a stick blender but to make life easier you could use a 'cream siphon' which takes nitrous oxide chargers. You will also need powdered lecithin which is available from Amazon. Here I used the foam with asparagus, smoked salmon and lumpfish caviar.


    (serves 4)
    40g curly leaved parsley
    75ml water or stock
    1/2 tsp lecithin
    Salt to taste

    1. Blanch parsley including stems in boiling water for 1 minute. Drain and plunge into iced water for a few minutes. This will preserve the bright green colour.
    2. Drain and place in a piece of strong paper towel or muslin. Squeeze tightly to remove any excess liquid. Place in a small container and partially freeze (this makes it easier to chop).
    3. Chop the partially frozen parsley and place in a beaker with the water or stock.
    4. Using a hand blender, blitz the mixture to form a liquid puree.
    5. Sieve the mixture through muslin to remove the tiny pieces of parsley. I used a jelly bag designed for use when making jam, to do this. Squeeze the muslin to extract every last drop of green liquid.
    6. You should extract approximately 90 -100ml of liquid.* Add salt to taste.
    7. Heat the parsley liquid gently in a small saucepan and stir in the lecithin until dissolved. For a denser foam, you can add more lecithin.
    8. Immerse a stick blender halfway into the liquid and whip the parsley mixture until foamy. This may take up to ten minutes. Use immediately as required.
    *The parsley liquid after sieving:

    Last edited: May 28, 2019
  2. Very creative! Now, I'm imagining a nice parsley flavor with a bit of bitterness at the end. Am I close?
  3. morning glory

    morning glory Obsessive cook Staff Member

    Yes - its quite delicate.
  4. rascal

    rascal Über Member

    I must buy another stick blender, last one lost the blade.

  5. Mountain Cat

    Mountain Cat Active Member

    This truly looks lovely... I will have to get some lethicin and experiment. Of course I also need the salmon and asparagus in there...
  6. morning glory

    morning glory Obsessive cook Staff Member

    Thank you. I did have fun!
    TodayInTheKitchen likes this.

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