Tomato water and fennel purée
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Ingredients
Metric
Imperial
Tomato water and fennel purée
- 400g of tomatoes, mixed
- 2g of gelatine, powdered
- 3 fennel bulbs, chopped coarsely
- 50g of cream
- salt to season
Equipment
- Blender
- Food processor
- Muslin cloth
- Espuma gun
- N2O cartridge (2)
Method
1
Blitz the tomatoes in a blender. Add the gelatine, mix well and freeze for at least 8 hours
- 400g of tomatoes, mixed
- 2g of gelatine, powdered
2
Remove the tomato block from the freezer and wrap in a muslin cloth. Place in the fridge to defrost over a container to catch the tomato water. Keep it very cold so it remains a thick liquid
3
Place the fennel in a medium-sized saucepan and cover with water. Simmer over a medium heat until cooked
- 3 fennel bulbs, chopped coarsely
4
Once cooked, season with salt and blend in a food processor
- salt to season
5
Place the cream and 350g of the fennel purée in a 500ml espuma gun. Charge with two N2O charges and place in the freezer
- 50g of cream
6
To serve, prepare cold glasses and pour the tomato water in the bottom. Pipe the fennel foam on top and serve immediately
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Tomato water and fennel purée
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