Fermented Tomato Espuma


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


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.

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