Description
Frozen parsnip foam is a modernist dish that combines heated parsnip puree with a lecithin surfactant to create an air‑water emulsion that is then rapidly frozen.
Technical
The heating step gelatinizes starch and solubilizes pectin, which improves foam stability. Soy lecithin acts as a surfactant, forming micelles that stabilize air bubbles. Rapid freezing locks the emulsion structure, preventing collapse.
Science
Primary Reaction
Gelatinization of starch and solubilization of pectin; emulsion formation by lecithin surfactant
Sensory Profile
Aroma ()
earthysweetvegetal
Origin & History
Civilization
Modernist cuisine
Era
21st century
Region
Global