White Tomato Foam Soup

Suitable for grilled prawns

White Tomato Foam Soup

We show you how to make the perfect starter for a light summer menu in this recipe.

  • 60 mlheavy cream
  • 1 gsugar
  • 1 gsalt
  • 1 gwhite pepper
  • 1 ×garlic clove(s)
  • 45 mllime juice
  • 800 gtomato(es)
  • 1 ×bunch of basil
  • 60 mlgin
  • 50 gBasic Textur
  • 60 gnatural cream cheese
  • 60 gnatural cream cheese
  • 60 gnatural cream cheese
  • 60 gnatural cream cheese
  • 60 gnatural cream cheese


Puree the tomatoes with salt and the basil. Pour the puree into a dishcloth, tie it together and hang it up. Capture the white juice.

Mix 300 ml of the clear tomato juice with the heavy cream and gervais and season with the remaining ingredients to taste. Soak the gelatin in cold water and squeeze out the excess water.

Heat 50 ml of the mixture and dissolve the gelatin in it. Stir in with the remaining mixture and pass through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.

Cool the filled Whipper in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving.

Serve chilled with white bread croutons or fried prawns.

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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