Apply the air technique to a recipe that contains plankton to intensify the flavor of the sea and to add its creamy texture to a whole range of dishes.
PLANKTON AND CLAM JUICE AIR
PREPARATION TIME: 30 min
INGREDIENTS: 250 g clams, 125 g mineral water, 0.5 g plankton, 3 g lecithin
Put the clams in the mineral water and place on the heat. When they start to open, remove from the heat and strain. Set the clams to one side. Mix the rest of the ingredients together with the clam juice in a blender, emulsify the top part in order to obtain more foam; a layer of air bubbles will form. With a spoon take these bubbles and place them on top of the clams.
NOTES: Only make the amount that you need because its organoleptic properties are lost over time.