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1
Put the water, yuzu juice, sugar, and salt in a blender.
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2
Turn the speed to medium and blend until the sugar is dissolved, about 2 minutes.
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3
Turn the speed down to low, then increase the speed until a vortex forms.
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4
Sprinkle the Methocel and the xanthan gum into the vortex.
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5
Increase the speed to medium-high and blend for 1 minute.
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6
Prepare an ice bath.
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7
Line the inside of a bowl with plastic wrap.
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8
Pour the yuzu mixture into the bowl.
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9
Place the bowl in the ice bath and stir until the temperature reaches 50F (10C).
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10
Let the mixture stand at that temperature for 60 minutes, stirring occasionally.
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11
The mixture should smell clean and fresh.
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12
If there is any lingering aroma of corked wine, continue to stir the mixture in the bowl and let it rest for another hour.
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13
These bubbles may be whipped hot or cold.
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14
Pour the base into either the bowl of a stand mixer or a double boiler.
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15
Discard the plastic wrap.
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16
If a cold meringue is desired, use the stand mixer.
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17
If a warm meringue is desired, use the whisk attachment to a stick blender to aerate the base as it warms in the double boiler.
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18
A warm gentle heat is best to facilitate the aeration and gelation of the bubbles.
