Cocktails and Foams

[Cocktailfoamnewb]

hi All

 

i just got myself an ISI whipper 1L and discovered the joys of foams! I’m a home bartender so please bear with me if I say something that everyone knows.

 

so far i have made a prosecco foam and a cucumber mint foam using egg whites. I just bought guar gum and soy lecithin and wanted to know what ratios to use for both. I tried a foam with about 0.5% of only soy lecithin but that foam did not turn out well.

 

I am looking to do a pornstar variation and plan to use approx 500ml of prosecco and lime. Suggestions on ratios for both soy and guar gum? I’m trying to make it without egg whites if i can for an airy look but id like for it to hold!

 

 

[AAQuesada]

I'm sure someone here will know better than me but you might want to check out Versawhip for what you are doing

[benjajinj]

You may have done so already, but have you checked Liquid Intelligence by Dave Arnold? It has a lot of good reference points for doing advanced techniques like foams etc.