White tomato espuma

Ingredients for 4 servings:

• 1 kg tomatoes (for 0.5 l stock)
• 2 sheets of white gelatin, possibly more
• Garlic
• 1 bunch of basil
• salt and pepper
• Sugar
• possibly gin

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

white foam that tastes wonderfully of tomato and basil, learned at a cooking class on the AIDA Cara

For the stock, briefly puree the tomatoes, basil, pepper, salt, and sugar and let drain overnight in a colander. Collect the juice. The next day, dissolve two sheets of white gelatin in warm water, squeeze out the excess water, and add to the clear stock (please do not squeeze out the tomato mixture, or the stock will become cloudy). If you like, you can add a little more gin; in this case, it’s better to use 1/2 – 1 more sheet of gelatin. Now fill the stock three-quarters full into a siphon (at least 0.5 l capacity) and top up with two cream chargers. Chill for at least two hours, preferably overnight. The next day, spray the espuma into a small shot glass and serve with a demitasse spoon. My guests were very surprised that a white foam could taste so much of tomato and basil.