Modernist foams come in many varieties. They can be made by blending, in a whipping siphon, or even using an aquarium bubbler. This recipe focuses on a different type: whipped foams, specifically whipped Methocel foams.
Methocel F50 is a variety of methylcellulose and we use it to stabilize and strengthen foams. The foaming process is very easy. The Methocel F50 is mixed into a flavorful liquid and then, using a standing mixer with a whisk attachment, it is whipped into soft peaks. The foam can then be spooned out, put in a pastry bag, or dehydrated. Xanthan gum is also commonly used to add more stability to the foam.
This is a standard foam recipe using Methocel F50 and xanthan gum. You can vary the liquid to be whatever you need for your dish. The cherry foam is awesome with a seared duck breast and pecans, or even on chocolate cake or cherry pie.
If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
0.3 grams xanthan gum, 0.15%
Taste the cherry juice and if it needs sweetening add some sugar or honey to balance the flavors.
Place the cherry juice in a standing blender and turn it on to a speed where a vortex forms. Sprinkle the Methocel F50 and xanthan gum into the vortex and continue to blend for 30 to 60 seconds to ensure even dispersion. Place the cherry juice in the refrigerator for several hours to hydrate.
Once fully hydrated, remove the cherry juice mixture from the refrigerator and whip it with the standing mixer until peaks form, about 5 to 10 minutes. Once the peaks have formed the foam is ready to be served.
You can serve the foam by spooning it directly onto the dish. For a more refined presentation you can spoon it into a pastry bag or a ziploc bag with the corner cut off and pipe out small mounds or a long line of foam.You can dehydrate the foam if you want to make firm meringues. Line a dehydrator tray with a silicone mat or parchment paper. Pipe small mounds onto the tray. Dehydrate for 3 to 5 hours, until they turn crispy and are fully dehydrated.