Salted Honey Foam

Salted Honey Foam

A light, airy topping that adds a sweet-salty lift to desserts and drinks.

Total 12 min Makes 16 oz Calories 22/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Soy

This delicate foam combines honey, water, and a touch of salt with soy lecithin to create a stable, airy topping that floats on cocktails, coffee, or plated desserts. A quick blend with an immersion blender introduces the bubbles, which are then skimmed off and used immediately for the best texture.

Ingredients

  • 1 cup water
  • 1/4 cup honey
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon soy lecithin powder

Method

  1. In a small saucepan, warm the water over medium-low heat until just steaming, about 2 minutes; do not let it boil.

  2. Remove from heat and whisk in the honey and sea salt until fully dissolved.

  3. Let the mixture cool to room temperature, about 10 minutes, then whisk in the soy lecithin powder until dissolved.

  4. Pour the mixture into a wide, shallow container to a depth of about 1 inch.

  5. Submerge an immersion blender at a slight angle near the surface and blend on high speed for 30 to 45 seconds until a thick foam forms on top.

  6. Let the foam rest for 1 minute to stabilize, then skim it off the surface with a spoon and use immediately to top drinks or plated desserts.

Rate this recipe

★ 4.7 (1)

Comments

    Log in to comment.

    Salted Honey Foam

    This delicate foam combines honey, water, and a touch of salt with soy lecithin to create a stable, airy topping that floats on cocktails, coffee, or plated desserts. A quick blend with an immersion blender introduces the bubbles, which are then skimmed off and used immediately for the best texture.

    12 min 16 oz 22 cal

    Ingredients

    • 1 cup water
    • 1/4 cup honey
    • 1/2 teaspoon fine sea salt
    • 1 teaspoon soy lecithin powder

    Method

    1. 1

      In a small saucepan, warm the water over medium-low heat until just steaming, about 2 minutes; do not let it boil.

    2. 2

      Remove from heat and whisk in the honey and sea salt until fully dissolved.

    3. 3

      Let the mixture cool to room temperature, about 10 minutes, then whisk in the soy lecithin powder until dissolved.

    4. 4

      Pour the mixture into a wide, shallow container to a depth of about 1 inch.

    5. 5

      Submerge an immersion blender at a slight angle near the surface and blend on high speed for 30 to 45 seconds until a thick foam forms on top.

    6. 6

      Let the foam rest for 1 minute to stabilize, then skim it off the surface with a spoon and use immediately to top drinks or plated desserts.