Apricot Foam

Name: Apricot Foam
Yield: Yield: 421 g/14.88 oz
Cuisine: United States
Ingredients: Water 95 g 3.35 oz 22.53%; Apricot purée 275 g 9.7 oz 65.21%; Methocel F50 4 g .13 oz .85%; Xanthan gum 2 g .07 oz .5%; Sugar 40 g 1.41 oz 9.49%; Lemon juice 6 g .21 oz 1.42%

Preparation info

Yield:
421 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Xanthan gum 2 g .07 oz .5%
Methocel F50

Americas
United States
Dessert
Vegan
Gluten-free

Method

Set a dehydrator to 60°C/140°F.
Cut out a square of silicone that will fit flat inside of the dehydrator. Poke a good amount of holes in it using a scribe. (In order for Methocel F50 to gel, it needs to completely come in contact with heat.)
Combine the xanthan gum, Methocel F50, and sugar and mix well. Combine the lemon juice, water, and apricot puré