Suspended Red Bull
1. Measure ½ cup (120 ml) of the Red Bull. Using a hand blender, incorporate the XANTHAN GUM. Let sit for 30 minutes.
2. Stir in the pineapple and remaining Red Bull delicately, just before serving.
3. Combine all the ingredients and the SOY LECITHIN in a flat-bottom rectangular bowl.
4. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes.
5. Scoop off the foam with a spoon.
6. Serve the Red Bull mixture in a clear glass and top it off with the vanilla foam.