This recipe demonstrates the way that xanthan gum and Versawhip combine to form elegant and flavorful foams. Versawhip is an enzymatically treated soy protein that creates stable foam structures that can tolerate small amounts of acid but no fat. The whipped cherry juice is great over lime seltzer for a play on a lime rickey. It also works well sprinkled with chopped marcona almonds on top of marinated fish. The light, ethereal texture adds volume to dishes and the intense cherry melts on the palate, lingering so as to present more cherry than is actually there. The ratio of 0.15 percent xanthan gum and 1.5 percent Versawhip may be applied to many other liquid mediums.

Ingredients

　　250 grams cherry juice

　　1.25 grams salt

　　3.75 grams Versawhip 600 (see Sources, page 309)

　　0.375 gram xanthan gum (see Sources, page 309)

　　Pour the cherry juice into a blender. Set the speed on medium and allow a vortex to form. Sprinkle the salt, Versawhip, and xanthan gum into the vortex. Increase the speed to high and blend for a few seconds to fully disperse and hydrate the powders. Turn the blender off and pour the cherry base into the bowl of a stand mixer. Using the whisk attachment, whip the mixture until it forms soft peaks that hold their shape. If you aren’t using the whipped cherry right away, store it in the refrigerator for up to 3 days and whip to stiff peaks again just before serving. The cherry mixture can be rewhipped multiple times without any problems.

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