Gel capsules made from clear tomato broth with fried basil

Ingredients for 4 servings:

• 1 kg tomatoes, fresh
• 3 sprigs rosemary
• 2 sprigs basil
• 4 sprig(s) thyme, picked
• 50 ml vinegar (red wine vinegar)
• 3 tbsp sugar
• 3 tbsp sea salt, coarse
• 2 tbsp, leveled Algizoon (level spoons)
• 120 ml broth (tomato broth)
• 10 tbsp, leveled Calazoon (level spoons)
• 260 ml water
• 2 leaves basil, fried

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Total time approx. 1 day 2 hours

Molecular cuisine

You will also need a strainer or a fine cloth napkin for preparation. For the tomato broth, wash and roughly dice the tomatoes. Wash, pluck, and roughly chop the herbs. Place the tomatoes, herbs, sugar, salt, and red wine vinegar in a large bowl and blend briefly with a hand blender (but not too finely). Then transfer the mixture to a strainer or cloth napkin and let it drain into a container in the refrigerator overnight. The next day, skim off the clear part of the broth (you can use the tomato residue in the cloth to make tomato sauce). Measure out 120 ml of it. For the gel capsules, completely dissolve the Calazoon in 260 ml of water. Mix the Algizoon with the clear tomato broth and thicken. Using a large spoon, shape this liquid into capsules in the Calazoon bath. Leave in this bath for about 30 seconds, then rinse the capsules with cold water. Arrange on spoons and serve garnished with the fried basil leaves.