Recipe from the Savvy Chic Cuisine dish CANNELLINI BEANS WITH SMOKED HAM HOCK, Pan-Seared Scallops, Caramelized Bok Choy, Microgreens and Basil Air.
Savvy Tip: For the best results, serve the foam soon after blending the mixture. You can leave the lecithin in the scented water for a few hours until you are ready for blending.
1 large bunch basil, washed
1 cup (approx. 250 g) water
1.5 g soy lecithin (0.6 % of the weight of the liquid)
Bring the water to a boil and add the basil. Lower the heat and let the basil simmer in the water for a few minutes. Remove from the heat.
Using a pestle or end of a large wooden spoon, bruise the basil and let the mixture steep for 10 minutes.
Strain the mixture through a fine-mesh sieve and add the lecithin to the liquid.
When ready to serve, blend the mixture with an immersion blending until a foam develops
Let the foam sit for a few minutes to stabilize, then spoon a tablespoon onto your dish.