This recipe demonstrates the way that xanthan gum and Versawhip combine to form elegant and flavorful foams. Versawhip is an enzymatically treated soy protein that creates stable foam structures that can tolerate small amounts of acid but no fat. The whipped cherry juice is great over lime seltzer for a play on a lime rickey. It also works well sprinkled with chopped marcona almonds on top of marinated fish. The light, ethereal texture adds volume to dishes and the intense cherry melts on the palate, lingering so as to present more cherry than is actually there. The ratio of 0.15 percent xanthan gum and 1.5 percent Versawhip may be applied to many other liquid mediums.
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