We soak the gelatin leaves in cold water.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make tomato foam with Sifon: |
| 1 liter of crushed tomato 4 tablespoons of extra virgin olive oil. |
Ingredients to make tomato foam with Sifon:
2. We put a saucepan in the fire with the tomato pulp, 4 tablespoons of extra virgin olive oil and fresh basil leaves.
3. Once hot, remove from heat and add the drained gelatin leaves, half-lemon juice, sugar, salt and pepper and crush the whole set with a blender.
4. We pass through a fine strainer and let stand in the fridge.
5. When it is semi-curd, we fill the siphon, load with pressure air and let stand in the fridge for about 10 minutes.
6. In a cocktail glass we siphon the tomato foam decorating with some basil leaves.
7. For 4 people.
