Espresso and vanilla foam

With the help of lecithin, you can make extremely airy foams. The liquid must always have the viscosity of water, and the flavour must be strong because of the amount of air you mix into it. The most exciting aspect of the foam is that the air bubbles are filled with volatile aromas that are released as you eat.

Espresso and vanilla foam

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espresso, hot



vanilla bean







Preparation method

  • Mix the hot espresso with the sugar and the marrow of the vanilla bean.
  • Let stand for 20 minutes to let the liquid cool and the flavours mingle.
  • Add the lecithin and mix well with a hand-held blender.
  • Foam with a hand-held blender or milk foamer.

Serving suggestions

  • As a component in a dessert, e.g. in a re-envisioned After Eight mint.
  • As a topping for a coffee mousse.

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