Xanthan is one of the most popular ingredients in molecular cuisine. It is basically a fermented starch and has unique thickening properties. Its functioning does not depend at all on the presence of acids, salts in the mixture, heating or cooling, or mechanical action, it allows you to thicken the sauce, stabilize emulsions and foams, retain gases in the liquid. This property of xanthan allows you to make a dessert with an unusual texture. Chefs have many secrets, but we have figured out at least one.