Dessert, Modernist

Versawhip Foam

This recipe is adapted from Antonio Bachour and John Placko.
170g fruit juice/ puree
15g versawhip
* If the juice is too thin, you need to add xanthum gum to thicken (1/2 tsp)
* Add sugar to your taste
In a thermomix with the whisk attachment, 
combine all ingredients and whip on medium high for 4-5 minutes.
You can use this foam for a plated dessert, but if you wish to make it into a dried foam, simply pipe some meringues and bake at 170F for 3 hours and let it come to room temperature in the oven. 

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