Technique: EMULSIFICATION 
Food additives: SOY LECITHIN 

INGREDIENTS 

• 3/4 cup malt vinegar 
• 1/4 cup water
• 1 bag potato chips
• 1 sachet soy lecithin 

DIRECTIONS 

Combine the vinegar, water and the SOY LECITHIN in a flat-bottomed rectangular bowl.
Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes.
Scoop off the foam with a spoon and place it into another container.
If necessary, repeat steps 2 and 3 to create and scoop off more foam.
Place in the freezer for 5 hours or until the foam is completely frozen.

SERVING SUGGESTION

Serve the malt vinegar foam with the chips.

PRODUCTS USED TO CREATE THIS RECIPE