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Fermented Tomato Espuma

Fermented Tomato Espuma
  • 75 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 1 g cane sugar
  • 75 ml greek yogurt
  • 275 g fermented tomatoes
  • 75 ml fermented tomato stock

Ingredients

  • 75 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 1 g cane sugar
  • 75 ml greek yogurt
  • 275 g fermented tomatoes
  • 75 ml fermented tomato stock
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Preparation

Finely puree the fermented tomatoes and the tomato stock in a blender. Add the heavy cream and yoghurt and season with spices.

 

Pour the mixture through the iSi Funnel and Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Before serving, cool in the refrigerator for a min. of 6 hours.

 

Image source: Thomas Ruhl, www.port-culinaire.de

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