Morning Have been attempting to make the above which is to go on top of a nettle soup...first couple of attempts have tasted fine but the foam hasn't lasted. The make-up WAS spanish bacon lardons rendered down, cooled and added to cream (300G) - after 30 mins, bacon removed, 2 egg yolks added, then blitzed and put in cream whipper and charged with 2 nitro bulbs. Looked fine but foam collapsed quickly and was left with a very nice tasting bacon cream. So, should I drop the cream and use a light chicken stock, use some soya lecithin instead/as well? Thoughts appreciated! Daniel