For that extra bit of wow.


  • Flavouring (see variations below for quantities)
  • 300ml (1/2 pint) milk
  • 1 tsp soya lecithin granules
  • Sea salt and freshly ground white pepper


  1. Place the flavouring variation in a pan with the milk and cook gently for 10-15 minutes, until the garlic has softened and is completely tender (if making the garlic variation).
  2. Blitz with a hand blender and pass through a fine sieve into a clean pan. Keep warm.
  3. Add the soya lecithin granules to the pan, whisking until smooth. Season to taste and bring to the boil, then blitz with a hand blender to create a foam by bringing the head of the blender from the very bottom of the pan to the top of the liquid. Use immediately.


Mushrooms: Add 100g (4oz) of mushroom purée to the milk.

Smoked Garlic or Garlic: Add 4 peeled smoked garlic cloves or regular garlic cloves to the milk. Add 1 tablespoon freshly grated Parmesan before blitzing with a hand blender.

Parmesan: Add 50g (2oz) freshly grated aged Parmesan to the pan before blitzing with a hand blender.

Smoked Bacon or Bacon: Add 50g (2oz) diced rindless smoked or regular bacon to the milk.