Gastronomixs

Tomato yolks

Makes 200 grams.

Tomato yolks

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Ingredients

200

g

tomato juice

4

g

gluco

1

g

xanthan gum

1

l

water

5

g

alginate

Preparation method

  • Mix the tomato juice, gluco and xanthan gum with a hand-held blender and set aside 24 hours.
  • Mix the water with the alginate and let this stand for 24 hours.
  • With a rounded spoon, put a drop of tomato base into the alginate bath.
  • Let each yolk sit in the bath for two minutes to allow the membrane to form.
  • Remove from the bath and rinse with cold water.

Serving suggestions

  • As a basic ingredient in an amuse-bouche, e.g. with fleur de sel and basil.
  • As component in a starter, e.g. with sea bass and multiple tomato components.
  • Combined with components of burrata, basil, and balsamic vinegar.

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