1. Combine the prepared horseradish, 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 and let sit for 5 minutes.
3. Scoop off the foam with a spoon.
4. Serve the carpaccio slices in serving spoons and decorate with a spoonful of horseradish foam.