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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Bloody Mary Espuma

A great accompaniment to scallops

Bloody Mary Espuma
  • 1 g salt
  • 1 g pepper
  • 1 ml lemon juice
  • 2 x 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

Ingredients:

  • 1 g salt
  • 1 g pepper
  • 1 ml lemon juice
  • 2 x 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
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Preparation:

Flavor the tomato puree, the (reduced) tomato juice and the tomato paste with salt, pepper, Tabasco, some lemon juice and Worcestershire sauce and dissolve the sugar completely in the mixture. Press out the water from the gelatin and dissolve in warmed vodka (50 °C/122 °F), then stir well with the spiced tomato mixture. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours. Shake vigorously  before serving.

Serving Suggestion:

Serve with fried scallops and vodka jello. 

Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.

Recipe from Thomas Fritz, Espumas Award 2003 (Austria)

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