Warm tomato foam


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


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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