Tomato Foam
A siphon-whipped foam of cooked tomatoes and vegetable stock, injected into small pastries and garnished with basil.
⏱️ Prep: 15 min🍳 Cook: 10 min
Nutrition
per per 300 g portion70
Calories
2g
Protein
6g
Carbs
4g
Fat
Ingredients
| 100 ml | Heavy cream |
| 1 g | Sugar |
| 1 g | Salt |
| 1 g | Pepper |
| 100 ml | Vegetable stock |
| 300 g | Tomatoes |
Instructions
- Lightly cook the ripened tomatoes in the vegetable stock and purée in a blender until smooth.
- Add the heavy cream and season to taste with sugar, salt, and pepper.
- Pass through the iSi funnel & sieve directly into a 0.5 L iSi Whipper.
- Screw on 1 iSi cream charger and shake vigorously.
Serving suggestion: inject into small pastries and garnish with fresh basil. Note: the iSi 5 mm short injector tip is used in this recipe.