Here's a simple recipe for a vanilla foam made using lecithin which we've served with lobster.

  • 2 cloves Garlic (crushed)
  • 4 Shallots (finely chopped)
  • 2 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 and reduce until almost dry.

Add the fish stock and 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.