Bresc BV

Rhubarb, tomato and strawberry foam

Ingredients

6 dl
  • 2 dl rhubarb coulis
  • 1 dl strawberry coulis
  • 1 dessertspoon Bresc Basil puree
  • 2 dl tomato juice
  • 30 g Bresc Harissa
  • 50 g sugar
  • 3 leaves gelatin

Preparation method

Soak the gelatin in cold water. Mix the remaining ingredients and dissolve the gelatin in them. Fill the Kidde (whipping siphon), using one cartridge, and chill before using the foam.