White Tomato Espuma Soup
A chilled clear tomato consommé bound with cream, gin, and Gervais cheese, served as a light espuma soup.
⏱️ Prep: 30 min🍳 Cook: 10 min
Nutrition
per per 300 g portion90
Calories
2g
Protein
8g
Carbs
5g
Fat
Ingredients
| 60 ml | heavy cream |
| 1 g | sugar |
| 1 g | salt |
| 1 g | white pepper |
| 1 | garlic clove |
| 45 ml | lime juice |
| 800 g | tomatoes |
| 1 | bunch of basil |
| 60 ml | gin |
| 50 g | Basic Textur |
| 60 g | Gervais natur |
Instructions
- Purée the tomatoes with the salt and basil.
- Pour the purée into a dishcloth, tie it, and hang it up to capture the clear white tomato juice.
- Mix 300 ml of the clear tomato juice with the heavy cream and Gervais, and season with the remaining ingredients (sugar, white pepper, garlic, lime juice, gin) to taste.
- Soak the gelatin in cold water and squeeze out the excess water.
- Heat 50 ml of the mixture and dissolve the gelatin in it.
- Stir into the remaining mixture and pass through an iSi Funnel & Sieve directly into a 0.5 L Whipper.
- Screw on 1 cream charger and shake vigorously.
- Cool the filled whipper in the refrigerator for at least 6 hours; shake vigorously once more before serving.
- Serve chilled with white bread croutons or fried prawns.
Tip: double the ingredients for a 1 L whipper (2 chargers), or halve them for a 0.25 L whipper.