Buttered tomato vinegar

40 g sugar
100 g butter
75 ml white wine
15 g egg yolks
75 ml tomato vinegar

Tomato vinegar espuma
Put butter, 75 ml tomato vinegar, white wine and sugar into a pot and bring to a boil. Mix the heated liquid with the egg yolk and puree the entire mixture in a blender until smooth. Then immediately cool the mixture and set aside for approx. 2 hours. Pass through the iSi funnel & sieve into the 0.5 L Whipper, screw on 2 iSi cream chargers and shake vigorously. Refrigerate for 1-2 hours.

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