Yuzu Flavour Foam

Yuzu flavour foam adds an instant modernist ‘wow-factor’ to seafood dishes and desserts. Put a twist on traditional sashimi, or finish an indulgent cheesecake or mousse with an airy topping of yuzu foam.

Before using the foam, immerse the canister in warm water – approx. 35-40°C – for a few minutes. Then shake the can vigorously for 5-10 seconds. Turn the can upside down to dispense the flavoured foam. Serve immediately – the foam will collapse if left to stand for too long. Use a clean, damp cloth to wipe the nozzle after each use and prevent blockages.

You can also try using the foam with cocktails. The floral-citrus flavours of yuzu match well with most clear spirits. Experiment with gin-based cocktails or keep the Japanese theme and try your hand at sake cocktails.

Ingredients: preparation of yuzu juice (white balsamic condiment, yuzu juice [10%], preservative: potassium sorbate), palm oil, glucose syrup, emulsifier: acetoglyceride, soy flour. Contains allergens: soya, sulphites.