Frozen Yuzu Air
Frozen air is an incredibly light, delicate frozen dessert or palate cleanser made by freezing a lecithin foam. Yuzu juice is perfect for airs because its flavor is complex, light, and playful, complimenting their ephemeral nature.
I first discovered this technique in a chocolate frozen air recipe by Ferran & Albert Adria. It’s a little tricky, but could be considered a truly new frozen dessert experience (and a wonderful one at that).
This recipe produces only a small amount of foam (how much really depends on how successful you are at whipping and freezing it), so it’s best served as a palate cleanser. However, you could multiply the recipe multiple times to create larger quantities.
Frozen airs need to be served immediately upon coming out of the freezer (and any vessel they’re served in should be ice cold itself), because they melt extremely quickly.
- 6 tbsp Yuzu Juice
- 4 tbsp 50/50 Simple Syrup (How to Make Simple Syrups)
- .375 g (approx. 1/8 tsp) Lecithin
- Special Equipment:
- Immersion Blender (aka Stick Blender)
The leftover base can be drunk, used as a cocktail mixer, etc. The lecithin doesn’t modify the flavor much, if at all.
This recipe could be modified to substitute lemon juice, lime juice, grapefruit juice, a lemon-lime blend, sudachi juice or kabosu juice. However, you’d probably want to adjust the quantity of simple syrup and possibly add water.
As you change the quantity of liquid, you’ll need to change the quantity of lecithin to compensate. Try to stay as close as possible to a ratio of 1.5g of lecithin per 500g of liquid (multiply or divide the ratio to suit the amount of liquid you’re actually using, but I wouldn’t go lower than I’ve done in the above recipe).