Hydrolysed soy protein (Versawhip) ✦

Protéine de soja hydrolysée

What it is

Enzymes chop soy protein into fragments short enough to unfold and race to the air-water interface, which is what whipping actually requires; the result foams at a fraction of the dose of egg white. It also ignores everything that ruins a meringue — heat, acid, alcohol — so a hot foam or a whipped spirit becomes possible where albumin would simply curdle.

In the kitchen

Disperse 0.5 to 1 % in cold liquid, add a scrape of xanthan for stability, and whip it in a stand mixer for five to eight minutes: it starts more slowly than egg white, then climbs all at once. It sets no structure on standing, so pipe it while it is up.

Goes with

Raspberry Lemon Coffee Cognac Passion fruit White sugar Dark chocolate

Same species

Chunjang Dark soy sauce Doenjang Douchi Edamame Fermented bean curd

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