This makes a gorgeous whipped topping that is fabulous on margaritas or strawberry lemonade. We’ve also been known to use it for garnishing fresh berries and various dessert preparations. It’s a nice introduction to using Methocel and xanthan gum together to create foaming action. Unlike whipped toppings made with other products, such as Versawhip, these preparations can tolerate heat and moderate amounts of fat in the mixture simply because Methocel is such a good emulsifier. In this recipe we are able to shear the Methocel directly into the base because we are working with an entirely liquid medium. For this recipe we use 1 percent Methocel F50 and 0.15 percent xantham gum.
Recipe information
Yield
makes just over 1 quart
Ingredients
Preparation
Step 1
Put the water, yuzu juice, sugar, and salt in a blender. Turn the speed to medium and blend until the sugar is dissolved, about 2 minutes. Turn the speed down to low, then increase the speed until a vortex forms. Sprinkle the Methocel and the xanthan gum into the vortex. Increase the speed to medium-high and blend for 1 minute.
Step 2
Prepare an ice bath. Line the inside of a bowl with plastic wrap. Pour the yuzu mixture into the bowl. Place the bowl in the ice bath and stir until the temperature reaches 50°F (10°C). Let the mixture stand at that temperature for 60 minutes, stirring occasionally. The mixture should smell clean and fresh. If there is any lingering aroma of corked wine, continue to stir the mixture in the bowl and let it rest for another hour.
Step 3
These bubbles may be whipped hot or cold. Pour the base into either the bowl of a stand mixer or a double boiler. Discard the plastic wrap. If a cold meringue is desired, use the stand mixer. If a warm meringue is desired, use the whisk attachment to a stick blender to aerate the base as it warms in the double boiler. A warm gentle heat is best to facilitate the aeration and gelation of the bubbles.
