Firm Tomato Foam
A siphon espuma made from just clarified tomato juice and gelatine that stays firm on the plate, giving pure tomato flavor with a surprising texture.
ā±ļø Prep: 15 minš³ Cook: 5 min
Nutritionper per 300 g portionāŗ
60
Calories
3g
Protein
6g
Carbs
1g
Fat
Ingredients
| 1 l | Tomato juice, clarified |
| 10 g | Gelatine |
| ā | Salt and pepper |
Instructions
- Soak the gelatine in cold water.
- Heat 1 dl of the tomato juice and dissolve the soaked gelatine in it.
- Add the rest of the tomato liquid, salt, and pepper.
- Aerate in a siphon with two cartridges, then chill completely.
Serving suggestions: as a component in a cold starter or amuse-bouche, e.g. with veal tartare and lobster, or with cucumber and gazpacho.