Cherry Whipped Methocel Foam Recipe

Cherry whipped methocel foam 2

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.

Whipped methocel foams 2

Cherry Whipped Methocel Foam Tools Needed

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.

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Cherry Whipped Methocel Foam Recipe

  • Published: November 26, 2012
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 15 minutes active time

Cherry Whipped Methocel 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.

200 grams cherry juice
Sugar or honey, optional
2 grams Methocel F50, 1.0%

0.3 grams xanthan gum, 0.15%

Cherry Whipped Methocel Foam Instructions

Methylcellulose foam 2

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.
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Jason logsdon headshot 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 website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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