Warm Tomato Foam
A warm, savory tomato espuma made from sautƩed tomato pulp and basil oil, kept warm in the siphon until served.
ā±ļø Prep: 15 minš³ Cook: 10 min
Nutrition
per per 300 g portion60
Calories
1g
Protein
4g
Carbs
5g
Fat
Ingredients
| 3.25 tbsp | 49 ml | chopped shallots |
| 3.5 cups | 840 ml | basil oil |
| 0.75 cups | 180 ml | tomato pulp |
| 0.5 cups | 120 ml | tomato juice |
| 1 cup | 240 ml | Basic Textur |
Instructions
- Lightly sautƩ the tomato pulp with the chopped shallots in the basil oil.
- Add the tomato juice, season to taste, and bring briefly to a boil.
- Bind the tomato mixture with 1 cup Basic Textur.
- Pass through an iSi funnel & sieve into a 1-US-pint Whipper.
- Screw on one N2O cream charger and shake vigorously.
- Keep the whipper warm (max 170Ā°F/77Ā°C) in a bain-marie or water bath until serving.