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Vanilla Foam for Lobster

Posted by in Recipes on August 05, 2013 . 0 Comments.
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This light airy foam ideal for lobster has been created using Lecithin and flavoured with MSK Gourmet Bourbon Vanilla Pods, which are bursting with flavour and offer two to three times the yield of most other types of vanilla.


  • 2 Cloves Garlic – crushed
  • 4 Shallots – finely chopped
  • 2 MSK Gourmet Bourbon Vanilla Pods
  • 500ml White Wine
  • 500ml Fish Stock
  • 500ml Milk
  • 6g Lecithin


Sweat the shallots and garlic together in a pan.

Add the vanilla, then the wine. 

Reduce until almost dry. 

Add the fish stock, reduce right down, then add the milk. 

Bring to the boil. 

Pass through a fine sieve. 

Blend with lecithin powder. 

Warm and foam before serving.

Tags: Vanilla, Lecithin Last update: February 20, 2014


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