Carrot Air With Tangerine Granita – Molecular Gastronomy Light Foam

In this recipe we demonstrate how to make light foams using soy lecithin powder (usually called airs in molecular gastronomy).


Create your very own website to showcase your Chef skills FREE at

Check out our latest Chef Knives at

See all of our Tees and Hoodies at

Written by The Chef Circle

What Are The 3 Types of Roux?

15 Mistakes Most Beginner Sourdough Bakers Make