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, Wynwood, Eindhoven, the Netherlands.
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Ingredients
|
1 |
l |
tomato juice, clarified |
|
10 |
g |
gelatine |
|
|
|
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 with lobster and tomato foam.
- For example, cucumber gazpacho with tomato foam.