1 g salt
1 g pepper
1 ml lemon juice
2 × sheet(s) of gelatin
20 g tomato paste
3 g powdered sugar
1 ml Worcestershire sauce
1 ml Tabasco
50 ml Vodka
170 g tomato paste
250 ml Tomato juice
Reduce the tomato juice and mix with the tomato puree and tomato paste. Season with salt, pepper, Tabasco, some lemon juice, Worcestershire sauce and completely dissolve the sugar in the mixture.
Dissolve the squeezed gelatin in the heated vodka and mix well with the tomato and spice mix.
Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 L Whipper. Screw on 1 Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving.
Serve with roasted scallops and vodka jelly.
Double the ingredients for a 1 L Whipper. Screw on 2 Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
Recipe by Thomas Fritz, Espumas Award 2003 (Austria)