I'm making Lobster Sous Vide with Pain Perdu and Tomato Marmalade tonight. I wanted to serve it with a lobster bisque(y) foam. I was planning on mixing lobster broth, cream, and some of the butter used in cooking the lobster, heat it up. Use an emulsifying agent and throw it in my vita mix. But I've never made a foam before.

So some questions:

I have Lecithin and Mono/diglyceride from a set. It says they're both emulsifying agents. Which should I use? What's the difference?

What's the appropriate ratio of emulsifying agent to liquid? How does changing the ratio affect the foam?

Does temperature effect how the foam forms?

What consistency should my bisque be to make a good foam? Does it need to be thin, or will it work thick?

What else should I know before trying to make this?

I'm making Lobster Sous Vide with Pain Perdu and Tomato Marmalade tonight. I wanted to serve it with a lobster bisque(y) foam. I was planning on mixing lobster broth, cream, and some of the butter used in cooking the lobster, heat it up. Use an emulsifying agent and throw it in my vita mix. But I've never made a foam before.

So some questions:

I have Lecithin and Mono/diglyceride from a set. It says they're both emulsifying agents. Which should I use? What's the difference?

What's the appropriate ratio of emulsifying agent to liquid? How does changing the ratio affect the foam?

Does temperature effect how the foam forms?

What consistency should my bisque be to make a good foam? Does it need to be thin, or will it work thick?

What else should I know before trying to make this?

Update: I really hoped that I could answer my own question today, but the foam was a complete failure. My Lecithin may be "off", it was kinda of sticky, not powdery at all. No idea what went wrong.

I'm making Lobster Sous Vide with Pain Perdu and Tomato Marmalade tonight. I wanted to serve it with a lobster bisque(y) foam. I was planning on mixing lobster broth, cream, and some of the butter used in cooking the lobster, heat it up. Use an emulsifying agent and throw it in my vita mix. But I've never made a foam before.

So some questions:

I have Lecithin and Mono/diglyceride from a set. It says they're both emulsifying agents. Which should I use? What's the difference?

Does temperature effect how the foam forms?

What consistency should my bisque be to make a good foam? Does it need to be thin, or will it work thick?

What else should I know before trying to make this?

I'm making Lobster Sous Vide with Pain Perdu and Tomato Marmalade tonight. I wanted to serve it with a lobster bisque(y) foam. I was planning on mixing lobster broth, cream, and some of the butter used in cooking the lobster, heat it up. Use an emulsifying agent and throw it in my vita mix. But I've never made a foam before.

So some questions:

I have Lecithin and Mono/diglyceride from a set. It says they're both emulsifying agents. Which should I use? What's the difference?

What's the appropriate ratio of emulsifying agent to liquid? How does changing the ratio affect the foam?

Does temperature effect how the foam forms?

What consistency should my bisque be to make a good foam? Does it need to be thin, or will it work thick?

What else should I know before trying to make this?