Molecular Gastronomy explained – techniques and recipes

Continuing the theme of molecular gastronomy, which is extremely popular here in France, we thought that it might be useful to plunder the riches of one of our favourite blogs, http://www.blog-moleculaire.com/, and give a few examples of techniques and recipes. So, to begin with, here is a recipe for a really simple foam that looks extremely pretty and would be good served with lamb.

Foams

Rosemary foam
8cl water
2cl rosemary flavoured syrup
2g Lecite

This recipe uses the products from the Texturas range

• Mix the water with the syrup
• Sprinkle in the Lecite and mix well.  Leave to rest for a minute or two.
• Mix with a whisk, incorporating as much air as possible.
• Skim off the resulting foam and arrange in verrine glasses