<p>Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.</p>

Grant Crilly

<p>This is a simple recipe for a refreshing, velvety lemon foam. The gelatin and egg white work together to imbue this foam with its pleasant texture. Be aware that the acidity of the lemon juice will denature the egg white proteins over a period of several hours, ruining their ability to form and stabilize the foam. If you need to prepare this in advance, we recommend keeping the egg white separate and adding it to the mixture just before filling and charging the whipping siphon.</p>

Lemon Foam