White Tomato Spuma
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg tomato (s) (for 0.5 l stock)
- 2 sheets gelatine, white, possibly more
- garlic
- 1 bunch basil
- salt and pepper
- sugar
- possibly gin
Print Recipe
Pin Recipe Instructions
- For the stock, briefly puree the tomatoes, basil, pepper, salt and sugar and allow to drain overnight in a colander. Collect the juice.
- The next day, dissolve 2 sheets of white gelatine in warm water, squeeze out and add to the clear stock (please do not squeeze out the tomato mixture, otherwise the stock will be cloudy). If you want, you can add a little gin, then take 1/2 - 1 more sheet of gelatine.
- Now fill 3/4 of the stock into a siphon (at least 0.5 l content) and fill it with 2 cream capsules. Min. Cool for 2 hours, preferably overnight.
- The next day, spray the espuma into a small shot glass and serve with a mocha spoon. My guests were very astonished that a white foam can taste like tomato and basil.
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