Prosciutto Base for Espuma: 2.12.10

1 lb prosciutto trimmings
1/4 lb diced bacon
1 bulb garlic
1 stalk celery
1 onion, sliced
1 bay leaf
water as needed
6 cups whole milk
4 Tbsp soy lecithin
salt and white pepper to taste

- add everything to saucepan except milk, lecithin, salt and pepper and render fat from prosciutto and bacon in water to cover as needed, replacing water when pan goes dry
- drain remaining fat and add milk; cook at the lowest heat possible for 45 minutes
- strain through filter cone, return to clean saucepan and whisk in soy lecithin while warm
- strain through chinois and chill