Gastronomixs

Cold tomato and blackberry bouillon

A sweet broth of blackberry and tomato. If you'd like to use it savoury, leave out the sugar.

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Recipe makes 550 grams.

Cold tomato and blackberry bouillon

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

200

g

blackberries

300

g

drained tomato liquid

50

g

sugar

1

g

xanthan gum

Preparation method

  • Emulsify all the ingredients with a hand-held blender.
  • Pass the mixture through a sieve and set aside until the foam has disappeared.

Serving suggestions

  • As a basis for further preparation such as a sorbet or jelly.
  • In combination with blackberries, lemon verbena, and olive oil.
  • In combination with goat’s cheese, lamb’s lettuce, and bacon. Simply leave out the sugar and emulsify with olive oil.

Previous page