Cranberry Juice Froth


  • Frozen cranberries 700 g 1 lb 8.64 oz 65.38%
  • Water 150 g 5.29 oz 14.01%
  • Cinnamon sticks, toasted until aromatic 10 g .35 oz .93%
  • Vanilla pods, Tahitian, split and seeds scraped 2 2
  • Sugar 200 g 7.05 oz 18.68%
  • Egg white powder 10 g .35 oz .93%
  • Xanthan gum 1 g .02 oz .06%


  1. Combine the frozen cranberries with the water, cinnamon, and vanilla pods and seeds in a sauce pot. Bring to a boil. Crush the cranberries as they are cooking to release the moisture in them.
  2. Once all of the cranberries have burst and the liquid has boiled for about 5 minutes, pass the liquid through a fine-mesh sieve.
  3. Stir in the sugar until it has dissolved. Adjust the sweetness if necessary. There should be about 600 g/1 lb 5.12 oz of cranberry juice.
  4. Using a handheld blender, blend the egg white powder in, and then the xanthan gum. Using an immersion blender, mix for about 5 minutes in a deep stainless-steel cylinder, since it will foam and increase in volume as it is mixed.
  5. Reserve in the refrigerator for 2 hours before service. The froth will accumulate on the top; this is what you will be spooning onto the mousse during service.