Fluffy tomato clouds

These clouds of tomato are as light as air and are made from only drained juices of tomato and gelatine. This gives them nothing but pure tomato flavour in a surprising texture. As with all foams, the air bubbles are filled with aroma molecules that are released as you eat. 

Makes 500 grams.

Fluffy tomato clouds

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tomato bouillon



gelatine leaves, soaked in cold water

As needed:


extra virgin olive oil

As needed:


black pepper

As needed:


maldon salt

Preparation method

  • Separate the tomato bouillon into two parts, one of 1dl and one of 4dl.
  • Place the 4dl of bouillon in the freezer and chill to 1°C.
  • Heat the other portion to approximately 60°C and dissolve the pre-soaked and squeezed gelatine leaves in it.
  • Transfer this to the bowl of a planet mixer and start beating slowly.
  • When you have a good amount of foam, slowly add the ice-cold bouillon while blending at medium speed.
  • The gelatine will now solidify in contact with the cold liquid, and begin to capture the air being beaten into it.
  • Keep beating until you have a very light, mousse-like structure.
  • Transfer the mixture to a piping bag with a smooth nozzle.
  • Coat a gastronorm tray with olive oil and spray dots of the mousse on it.
  • Place in the refrigerator and chill until fully gelled.
  • When ready to serve, finish the clouds with the Maldon salt, olive oil and freshly ground black pepper.

Serving suggestions

  • As part of a selection of amuse-bouches. Serve on a spoon or on a slate.
  • As a component in a cold starter, e.g. with langoustine and a citrus dressing.
  • Use in a composition with components of artichoke, aubergine, and cauliflower.

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