This recipe is adapted from Antonio Bachour and John Placko.
170g fruit juice/ puree
* If the juice is too thin, you need to add xanthum gum to thicken (1/2 tsp)
* Add sugar to your taste
In a thermomix with the whisk attachment,
combine all ingredients and whip on medium high for 4-5 minutes.
You can use this foam for a plated dessert, but if you wish to make it into a dried foam, simply pipe some meringues and bake at 170F for 3 hours and let it come to room temperature in the oven.