Fluffy Tomato Clouds

• Separate the tomato bouillon into two parts, one of 1 dl and one of 4 dl.
• Place the 4 dl portion in the freezer and chill to 1°C.
• Heat the other portion to about 60°C and dissolve the pre-soaked, squeezed gelatine leaves in it.
• Transfer this to the bowl of a stand mixer and start beating slowly.
• Once you have a good amount of foam, slowly add the ice-cold bouillon while blending at medium speed.
• The gelatine will solidify on contact with the cold liquid and begin capturing the air being beaten in.
• 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 pipe dots of the mousse onto it.
• Chill until fully gelled.
• Before serving, finish the clouds with Maldon salt, olive oil, and freshly ground black pepper.

Serving suggestions: as part of a selection of amuse-bouches, on a spoon or slate; in a cold starter with langoustine and citrus dressing; in a composition with artichoke, aubergine, and cauliflower.