Tomato nuggets

This preparation method does require liquid nitrogen, but apart from that is as simple as it is spectacular. It adds a brittle texture to any dish.

Makes 525 grams.

Tomato nuggets

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ripe beefsteak tomatoes






olive oil

As needed:



Preparation method

  • For the tomato bouillon, chop the beefsteak tomatoes into chunks and combine with the salt.
  • Suspend a strainer over an appropriately sized bowl or pan, and line with a damp drying cloth.
  • Put the tomatoes in the strainer and weigh down lightly.
  • Drain for at least 12 hours.
  • Measure 450g of the pure tomato bouillon and add the lecithin. Emulsify with the olive oil.
  • Pour into a siphon of 1/2-litre capacity and aerate with one cartridge.
  • Spray the emulsion into liquid nitrogen and then scoop into a big, shallow container. Place in the freezer.

Serving suggestions

  • As a crispy garnish on cold starters, e.g. with multiple components of tomato, celery, aubergine or artichoke.
  • As a basic ingredient for an unusual amuse-bouche, e.g. with olive.
  • Use in a compositon with components of basil, stracciatella de bufalo, and lemon.

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