Buttered Tomato Vinegar Espuma
A rich, tangy tomato-vinegar espuma made with butter, egg yolk and white wine, whipped in a siphon.
ā±ļø Prep: 15 minš³ Cook: 10 min
Nutritionper per 300 g portionāŗ
380
Calories
3g
Protein
10g
Carbs
38g
Fat
Ingredients
| 40 g | sugar |
| 100 g | butter |
| 75 ml | white wine |
| 15 g | egg yolks |
| 75 ml | tomato vinegar |
Instructions
- Put the butter, tomato vinegar, white wine and sugar into a pot and bring to a boil.
- Mix the heated liquid with the egg yolk and purƩe the entire mixture in a blender until smooth.
- Immediately cool the mixture and set aside for approx. 2 hours.
- Pass through the iSi funnel & sieve into the 0.5 L whipper, screw on 2 iSi cream chargers and shake vigorously.
- Refrigerate for 1ā2 hours.