Lemon Herb Foam Sauce
Elevate your culinary creations with this luxurious Lemon Herb Foam Sauce, a delicate balance of creamy richness and zesty brightness. Infused with fresh thyme and finely chopped chives, this sophisticated recipe pairs the tangy punch of lemon with aromatic herbs for an unforgettable flavor profile. Using a cream whipper and gelatin for light, airy texture, the sauce adds a refined touch to seafood, roasted vegetables, or even grilled chicken. With just 20 minutes of total prep and cook time, it’s surprisingly quick to prepare while delivering gourmet results perfect for impressing dinner guests. Whether you're plating up an elegant entrée or experimenting with molecular gastronomy, this lemon herb foam is a show-stopping addition.
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Recipe Information
Ingredients
- 200 ml Heavy cream
- 30 ml Fresh lemon juice
- 1 sheet Gelatin sheets
- 1 tablespoon Fresh thyme
- 1 tablespoon Fresh chives, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 20 ml Water
Instructions
Start by soaking one sheet of gelatin in a small bowl of cold water for about 5 minutes to soften it.
In a small saucepan, heat 200 ml of heavy cream over medium heat until just about to boil, but do not allow it to actually boil.
Remove the saucepan from the heat. Squeeze the excess water from the gelatin and add it to the hot cream, stirring until it is completely dissolved.
Once the gelatin is fully dissolved, stir in 30 ml of fresh lemon juice, 1 tablespoon of fresh thyme, 1 tablespoon of finely chopped chives, 0.5 teaspoon of salt, and 0.25 teaspoon of white pepper.
Allow the mixture to cool slightly to room temperature.
Pour the mixture into an iSi cream whipper. Charge the whipper with one cream charger according to the manufacturer's instructions, and shake vigorously.
Refrigerate the charged whipper for at least 1 hour to allow the foam to firm up.
Before serving, shake the whipper again and dispense the foam sauce over your dish as desired. The foam should be light, airy, and aromatic.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 46 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
