Bresc BV

Tomato espuma with mozzarella

Tomato espuma with mozzarella

Used bresc products


  • 600 g Bresc Chunky salsa tomato
  • 200 g cream
  • 200 g egg white
  • 24 leaves gelatin
  • 1 gas cartridge
  • 2 balls buffalo mozzarella
  • basil cress

Preparation method

Puree the chunky salsa, tomato, egg white and half the cream in a blender. Soak the gelatin in cold water. Dissolve the gelatin in the remaining cream. Pour the hot cream into the tomato mixture as it blends, then strain it through a fine sieve. Pour the mixture into the Kidde (whipping siphon) and aerate with 1 cartridge. Arrange the torn mozzarella on a plate and finish the dish with the tomato espuma and basil cress. 

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