Recently, our talented chefs have begun experimenting with a new product that is fast becoming popular in modern patisserie creations. Versawhip™ 600K is a pure enzymatically treated soy protein which can be hydrated with water and whipped to make a foam. Used to assist in the stabilization of foams, especially whipped ones, it’s a great substitute for egg-albumin or gelatine in foam recipes.
Versawhip has greater strength than egg whites and a wider temperature range than gelatine and when used in combination with egg-albumin or gelatine, Versawhip will actually increase their effectiveness. Here we give you the essential facts to get you on your way to creating a perfect foam!
Versawhip is a desirable ingredient because it has no egg taste and can withstand conditions that egg foams would not be stable in. It provides double the aerating capability of egg whites and has very little synaereses, or weeping, than egg foam. It has great flavour release, greater acid and heat tolerance than egg whites and a lower bacteria risk.
Versawhip results in a much more stable foam that cannot be over-whipped and can be used in hot or cold foams. It has a lighter mouthfeel and can be thickened with xanthan or sugar.
Versawhip can be used in hot or cold foams and is ideal for making vegan meringues, macarons and foams. It is best mixed in a blender and will need to be refrigerated for several hours after mixing to ensure a durable foam is achieved. The mixture can then be foamed either by whipping or charging in a whipping siphon.
By itself, Versawhip will create an airy foam in low concentrations and a creamier, but still airy foam in higher concentrations. Versawhip can be used with very acidic ingredients, such as lime juice, but cannot be used with products containing fat. It will foam if used with alcohol, but the foam weakens as alcohol concentration increases.
Versawhip™ 600K is now available to purchase at the Savour retail shop in Brunswick and through our online retail store
To see Versawhip in action, subscribe to our Online Classes where internationally renowned pastry chef, Antonio Bachour, uses the product to create a sensational Apple Foam as part of his Crème Brulee and Apple recipe.