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)
Method
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Storage and dispenser for N2O chargers
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Perfect ice spheres — minimal surface area, maximum chill
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Storage and dispenser for N2O chargers
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Perfect ice spheres — minimal surface area, maximum chill
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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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 arent 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.