CLOUD OF CHIPS
1 hour 5 min
1. Combine the vinegar, water and the SOY LECITHIN in a flat-bottomed rectangular bowl.
2. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes.
3. Scoop off the foam with a spoon and place it into another container.
4. If necessary, repeat steps 2 and 3 to create and scoop off more foam.
5. Place in the freezer for 5 hours or until the foam is completely frozen.
6. Serve the malt vinegar foam with the chips.