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Black soja foam


from »Flora« by  Nils Henkel


100 g lemon grass

50 g shallots

5 g garlic

1 lime leaf

1 g coriander seeds

0.5 g Sichuan pepper

75 g mirin

50 g Noilly Prat

385 g soy milk

75 g soy sauce

2 g vegetable ash

1 g Xanthan 

1 g Gellan

20 g nut butter

45 g egg white




Finely chop the lemongrass, shallots and garlic and sauté. Add the lime leaf, coriander and Sichuan pepper and deglaze with mirin and Noilly Prat. Reduce slightly and top up with soy milk, then bring to the boil once and leave to infuse for 30 minutes. Then add soy sauce and vegetable ash and blend, then strain through a fine sieve and season to taste. Mix in the xanthan gum and gellan gum, bring to the boil once. Pour the mixture into a deep tray and leave to cool. Puree the stiffened mass with nut butter and egg white in the Thermomix until smooth and pour into an ISI siphon. Pour in two N2O cartridges and heat in a water bath. Make sure that the mass does not get hotter than 65°C.

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