White Tomato Foam

Blend the tomatoes with salt, garlic, basil, pepper, white wine vinegar and sugar. The amount for one night in a straining cloth form, hang up and drain. A clear stock will be obtained.

Boil the tomato stock briefly, cool to 60 °C, add gelatin and cool. Season with salt and sugar. Pour the whipped cream and tomato stock into an Isi cup, close with a lid, screw in a cream capsule, shake well and leave to cool.

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