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Soy lecithin will allow you to make foams out of almost any liquid. These foams allow a good liberation of flavours, so they usually have a very strong taste. They have no aftertaste if we don’t use too much lecithin.
To be sure the taste of your liquid is unchanged you must use the least amount of soy lecithin possible. A proportion of 2 gr of soy lecithin in 400 ml (1⅔ cups) of liquid is often enough to produce foam without altering the taste.
It is harder to form a foam with a thicker, oily solution. With purees for instance, you will have to dilute them with water and/or filter them with cheesecloth to only recover the liquid in order to make foam.
It’s best to make your foam with a hand blender. If you do not have a hand blender you can use an electric eggbeater; it is less efficient but it works. Be careful when choosing your container. Ideally it would have a square shape and a flat bottom to prevent whirlpools. You have to be careful not to put too much liquid in the container, as the blades have to be able to insert air in to the solution.
Your preparation can be preserved in the fridge and be lathered again to create more foam. Further, you can also freeze your foam to make frozen air.