The Purest Tomato Flavor You’ve Never Tried - Tomato Cloud Recipe скачать в хорошем качестве

The Purest Tomato Flavor You’ve Never Tried - Tomato Cloud Recipe

🍅 Tomato Cloud Recipe (Tomato Espuma / Tomato Foam / Molecular Gastronomy Tomato) This Tomato Cloud recipe is a light, airy, and intensely flavorful foam made from clarified tomatoes. It’s the perfect modernist twist for a tomato burrata salad, seafood dishes, or any restaurant-style plating. If you've ever wondered how to make a tomato cloud, how to make tomato foam, or how chefs use molecular gastronomy tomato techniques in fine dining, this step-by-step guide walks you through everything. Ingredients For the Tomato Cloud / Tomato Espuma: 6–8 medium vine tomatoes (ripe or slightly soft) 2 gelatin sheets (or equivalent powdered gelatin) Salt, to taste Instructions 1. Prepare the Tomato Base Slice your vine tomatoes and blend them on high until completely smooth. Transfer to a pot and gently bring to a simmer. As it heats, skim off any foam or impurities. This helps clarify the liquid and intensifies the clean tomato flavor. 2. Strain & Clarify Pour the hot tomato purée through a fine mesh strainer, pressing gently. Then pass the liquid through a cheesecloth or coffee filter and let it drip slowly in the fridge for 12–24 hours. What you’re left with is a crystal-clear, deeply flavored clarified tomato essence—the key to a perfect tomato espuma recipe. 3. Bloom the Gelatin Place 2 gelatin sheets in a bowl of icy cold water for 5–10 minutes. This step hydrates the gelatin, giving your tomato foam structure without affecting the taste. 4. Reheat the Tomato Essence Warm the clarified tomato liquid just enough to melt the gelatin (do NOT boil). Squeeze excess water from the gelatin sheets and whisk them into the warm tomato juice until fully dissolved. 5. Create the Tomato Cloud Set your mixing bowl over ice. Pour in the warm tomato-gelatin mixture and begin whisking or using a stand mixer. As the mixture cools, it begins to trap air and build volume. After a few minutes, you’ll see it transform into a soft, airy tomato cloud—no siphon required. Tips Use vine or heirloom tomatoes for the best aroma and sweetness. Whisking over ice is key for building volume without a siphon. Gelatin gives stability, making the foam last longer on the plate. Try this foam on seafood, salads, canapés, or as a garnish for modernist dishes.