Tomato Foam (White Tomato Foam)
A pale, clarified tomato foam made from strained tomato stock, gelatine, and cream, whipped in an iSi siphon.
ā±ļø Prep: 30 minš³ Cook: 10 min
Nutritionper per 300 g portionāŗ
90
Calories
2g
Protein
6g
Carbs
6g
Fat
Ingredients
| 1 kg | Tomatoes (for clear stock) |
| 2 sheets | Gelatin sheets (or powdered) |
| 150 ml | Heavy cream |
| ā | Lime juice |
| ā | White pepper |
| ā | Salt |
Instructions
- PurƩe the tomatoes with the salt. Leave to drain through a cloth and cool overnight, collecting the clear tomato stock.
- Soften the gelatin in cold water. Warm up 2-3 tbsp. of the tomato stock and dissolve the gelatin in it.
- Mix 300 ml of the clear tomato stock with the cream and stir in the dissolved gelatin. Season to taste with lime juice, salt, and white pepper.
- Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 L iSi Whipper.
- Screw on one N2O Cream Charger and shake vigorously.
- Leave to cool in the refrigerator for several hours. Shake vigorously again before serving.