Tomato Foam and Tomato Puree

Rating: 4.50 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Tomato foam:

Tomato puree:


Tomato foam:

Coarsely chop the tomatoes, steam them with chopped garlic and onions in hot oil. Add the basil cradle, season with salt and season with pepper.

Simmer gently for about an hour before mixing and passing through a sieve.

Measure half a L from the tomatoes, use the rest elsewhere. While it is still hot, melt the soaked gelatin into it. Leave to cool until the mixture starts to gelatinize flat.

Fold in the stiffly whipped cream. Allow to firm up in the icebox for the final time. To serve, cut dumplings with a spoon dipped in hot tap water and offer with a blob of fresh tomato puree.

Tomato Puree Gently simmer the chopped, seeded tomatoes with the plucked herb leaves in the oil for half an hour until they just dissolve. Salt, season with pepper and turn into puree in a blender.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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