Versawhip and xanthan gum combine to make light foams that are a great way to add texture to dishes. It's a great topping for desserts and ice creams or can even be eaten as an amuse bouche between dishes.
You can also create stiffer foams by whipping it until firm peaks form, instead of the soft peaks
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.
Mango Foam Ingredients
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.
300g mango juice
3.75g Versawhip 600, 1.25%
0.45g xanthan gum, 0.15%
Mango Foam Instructions
Blend the juice, Versawhip, and xanthan gum to combine well.
Pour the juice mixture into the bowl of a stand mixer fitted with a whisk attachment. Whisk until soft peaks form, 3 to 10 minutes.
The foam is then ready to be used. It can also be stored in the refrigerator for several days and re-whipped as needed.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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