Fermented Tomato Espuma

Ingredients:

1 cup fermented tomatoes
75 ml fermented tomato stock
75 ml heavy cream
75 ml greek yogurt
dash of salt
dash of pepper
dash of sugar

Preparation:

Puree the fermented tomatoes and tomato stock in a blender until smooth. Add the cream and yogurt and season to taste with the seasonings. Pass through the iSi funnel & sieve into the whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours.

Leave a Reply

Your email address will not be published. Required fields are marked *