Gel Capsules Made from Clear Tomato Bouillon with Fried Basil
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg tomato (s), fresh
- 3 sprigs rosemary
- 2 sprigs basil
- 4 sprigs thyme, plucked
- 50 ml vinegar (red wine vinegar)
- 3 tablespoon sugar
- 3 tablespoon sea salt, coarse
- 2 tablespoon, leveled Algizoon (level spoon)
- 120 ml broth (tomato stock)
- 10 tablespoon, leveled Calazoon (level spoon)
- 260 ml water
- 2 basil leaves, deep-fried
Print Recipe
Pin Recipe Instructions
- You also need a cloth or a fine cloth napkin for preparation.
- For the tomato bouillon, wash and roughly dice the tomatoes. Wash, pluck and roughly chop the herbs. Put tomatoes, herbs, sugar, salt and red wine vinegar in a large bowl and puree briefly with a hand blender (but not too fine). Then pour the mixture into a cloth or cloth napkin and leave to drain into a container in the refrigerator overnight.
- The next day skim off the clear part of the bouillon (you can use the tomato rests in the cloth to make tomato sauce). Measure out 120 ml of it.
- For the gel capsules, completely dissolve the Calazoon in 260 ml of water. Mix the algizoon with the clear tomato stock and thicken. Shape this liquid into capsules with the help of a large spoon in the Calazoon bath. Leave in this bath for about 30 seconds, then rinse the capsules with cold water.
- Arrange on spoons and serve decorated with the fried basil leaves.
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