Tomato water and fennel purée

4
45 minutes

Ingredients

Tomato water and fennel purée

  • 400g of tomatoes, mixed
  • 2g of gelatine, powdered
  • 3 fennel bulbs, chopped coarsely
  • 50g of cream
  • salt to season

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