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Triple of the tomato

White tomato foam | caramelised cherry tomatoes | bruschetta


Ingredients for 4 people:


For the white tomato foam:

5 - 6 overripe beef tomatoes

4-5 stalks of basil

1 clove of garlic

2 sprigs thyme

3 leaves gelatine (alternative gelling substitute)

2 tbsp gin

a little salt and cayenne pepper

120g semi-whipped cream


For the melon:

1/2 honey or Charanta melon


For the caramelised cherry tomatoes:

125g ripe cherry tomatoes(on the vine).

2 tbsp olive oil

2 tbsp pine nuts

1 tbsp brown sugar

1 tbsp aceto balsamico

1 tbsp maple syrup


For the bruschetta:

the remains of the overripe beef tomatoes

salt and pepper from the mill

2-4 slices of ciabatta

1 tbsp olive oil


 
  1. For the white tomato foam, wash and roughly chop the tomatoes, removing the stalks. Then briefly wash the herbs, shake dry and pluck the basil and thyme leaves. Peel the garlic and press it with a knife. Put the tomato pieces together with the garlic and the fresh herbs in a pot and mash everything to a pulp (also possible with a potato masher). Then bring the tomato mixture to the boil once on the cooker and then pour it into a sieve lined with a fine, clean kitchen towel. Collect the juice that comes out at the bottom with a second pot. You will need 250ml of the clear tomato juice. The cloth in the sieve is important because only the clear tomato juice comes out at the bottom. Soak the gelatine in cold water for 5 minutes, then squeeze out and dissolve in the clear, still slightly warm tomato juice. Season with the gin, salt and cayenne pepper and whip on an ice-cold bain-marie for about 5-10 minutes to a foamy consistency. Whip the cream until semi-stiff and fold into the foamy tomato mixture. Do this carefully so that the air is not squeezed out of the foam. Then freeze for 3 hours, being careful not to freeze it too much.

  2. For the melon, cut the melon in half, remove the seeds and carefully cut off the skin. Cut the melon into very thin slices and then arrange on the plate.

  3. For the bruschetta, season the mixture of tomatoes, herbs and garlic from the sieve again slightly with salt and sugar. Cut the ciabatta into slices and fry on both sides in a pan with a little olive oil. Pour the tomato mixture on top and serve as a bruschetta with the white tomato foam.

  4. For the caramelised cherry tomatoes, wash the tomatoes and heat a little olive oil in a pan. Briefly fry the tomatoes and the pine nuts in it. Sprinkle with sugar so that the tomatoes caramelise slightly. Then deglaze with baslamico and season with maple syrup. Serve the tomatoes and pine nuts with the foam and melon.






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