Sushi ginger preserving liquid foam
The preserving liquid of sushi ginger, whether home-made or store-bought, has too much flavour to just throw away. Below is a Waste to Taste component in which the liquid is used as a basic ingredient for a foam.
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Ingredients
|
200 |
ml |
sushi ginger preserving liquid |
|
1.5 |
g |
soy lecithin |
Preparation method
- Using a hand-held blender, mix the liquid with the soy lecithin.
- Create a foam by holding the hand-held blender at the surface to beat air into the mixture.
Serving suggestions
- As a component in a tuna or salmon composition.
- As a component in a langoustine composition.