Warm tomato foam

Ingredients:

3.25 tbsp chopped shallots
3.5 cups basil oil
3/4 cups tomato pulp
.5 cups Tomato juice
1 cup Basic Textur

Preparation:

Lightly sauté the tomato pulp with the shallots in the oil. Add the tomato juice, season as desired and briefly bring to the boil. Then bind the tomato mixture with 1 cup BASIC textur, pass through the iSi funnel & sieve into the 1 US Pint Whipper, screw on 1 N20 cream charger and shake vigorously. Keep the Whipper warm at max. 170 F in a bain-marie or water bath.

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