White Tomato Espuma Soup

Ingredients
60 ml heavy cream
1 g sugar
1 g salt
1 g white pepper
1 × garlic clove(s)
45 ml lime juice
800 g tomato(es)
1 × bunch of basil
60 ml gin
50 g Basic Textur
60 g Gervais natur

Preparation
Puree the tomatoes with salt and the basil. Pour the puree into a dishcloth, tie it together and hang it up. Capture the white juice.

Mix 300 ml of the clear tomato juice with the heavy cream and gervais and season with the remaining ingredients to taste. Soak the gelatin in cold water and squeeze out the excess water.

Heat 50 ml of the mixture and dissolve the gelatin in it. Stir in with the remaining mixture and pass through the iSi Funnel & Sieve directly into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously.

Cool the filled Whipper in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving.

Serve chilled with white bread croutons or fried prawns.

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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