Whipped Cherry Juice

• 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)

1. Pour the cherry juice into a blender.
2. Set the speed on medium and allow a vortex to form.
3. Sprinkle the salt, Versawhip, and xanthan gum into the vortex.
4. Increase the speed to high and blend for a few seconds to fully disperse and hydrate the powders.
5. Turn the blender off and pour the cherry base into the bowl of a stand mixer.
6. Using the whisk attachment, whip the mixture until it forms soft peaks that hold their shape.
7. 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.
8. The cherry mixture can be rewhipped multiple times without any problems.

cherry juice, salt

Taken from www.epicurious.com/recipes/food/views/whipped-cherry-juice-374195 (may not work)