White Tomato Foam Soup
A gin- and lime-spiked clear tomato and basil foam, siphoned and chilled, served with croûtons or fried shrimp.
⏱️ Prep: 30 min🍳 Cook: 10 min
Nutrition
per per 300 g portion80
Calories
2g
Protein
7g
Carbs
3g
Fat
Ingredients
| 800 g | Tomatoes | |
| 1 pcs | Bunch of basil | |
| 1 pcs | Garlic clove | |
| 60 ml | Gin | |
| 45 ml | Lime juice | |
| 1 g | Salt | |
| 1 g | White pepper | |
| 1 g | Sugar | |
| 50 ml | Cream | |
| 1 tsp | 5 ml | Gelatin (Knox brand) |
Instructions
- Purée the tomatoes with salt and basil. Contain the puree in a dishtowel, tie it, and hang it, catching the clear white juice that drains from it.
- Mix 200 ml of the clear tomato juice with the cream and season to taste with the remaining ingredients (garlic, gin, lime juice, salt, white pepper, sugar).
- Soften the gelatin in cold water and press out excess water. Heat 50 ml of the mixture and dissolve the gelatin in it.
- Stir in the rest of the mixture, then pass through the iSi funnel & sieve directly into the dispenser.
- Screw on 1 N2O cream charger and shake vigorously.
- Refrigerate for at least 6 hours. Shake vigorously before serving.
Serving suggestion: serve chilled with white croûtons or fried shrimp. Double the ingredients for a 1 L dispenser, or halve them for a 0.5 pint dispenser.