Basil foam gazpacho (Frank Rosin)
DIFFICULTY
RATING
COOK TIME
50 mins
50 mins
TOTAL TIME
50 mins
50 mins
Ingredients
Servings:
4
- 3 red pepper
- 3 stalks of celery
- 250 g pomodori pelati
- 7-10 Tbsp ½ Snake cucumber
- 6 fresh tomatoes
- 1 Garlic clove
- 50 g Ginger
- 7-10 Tbsp Salt
- 7-10 Tbsp Tabasco
- 1 kg pomodori pelati
- 1 collar Basil
- 1 Garlic clove
- 2 sheets soaked gelatine
- 7-10 Tbsp Salt
- 7-10 Tbsp Tabasco
Directions
- 1
Gazpacho: Mix all ingredients in a thermomix, pass through a sieve and season with salt and Tabasco. Put it in a cold place.
- 2
Basil foam: Mix the peeled tomatoes, place in a fine sieve and collect the juice.
- 3
Reduce this to 350ml with basil and garlic. Dissolve the soaked gelatine in it and season to taste with salt and Tabasco.
- 4
Pour this brew into a cream chiffon, fill with 3 cream capsules and chill for about 3 hours so that the gelatine can attract.
- 5
Dresser: Pour the chilled gazpacho up to ¾ into frozen whiskey butts, froth the basil foam on top.
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