Firm tomato foam
The espuma is now a mainstay in culinary circles, but this one may still have the potential to surprise. It stays firm on the plate, and that means new possibilities. It is made from nothing more than tomato and some gelatine. A beautifully pure flavour and extraordinary texture.
Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.
Makes 1 liter.
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 4,800 components and hundreds of compositions!
Ingredients
|
1 |
l |
tomato juice, clarified |
|
10 |
g |
gelatine |
|
As needed: |
|
salt and pepper |
Preparation method
- Soak the gelatine in cold water.
- Heat 1dl of the tomato liquid and dissolve the soaked gelatine in it.
- Add the rest of the liquid, salt and pepper, and aerate in a siphon with two cartridges.
- Chill completely.
Serving suggestions
- As a component in a cold starter or amuse-bouche.
- For example veal tartare and lobster.
- For example cucumber and gazpacho.