Tomato Cocktail with Spanish Pea Foam

Ingredients

• 2 sheets white gelatin
• 150 ml Vegetable broth
• 250 ml green peas (frozen)
• Salt
• Pepper (freshly ground)
• Lemon juice
• 120 ml whipping cream
• 40 g freshly grated Parmesan
• 150 ml whipping cream
• 6 tomatoes
• 1 tbsp White Wine Vinegar
• 2 tbsp olive oil

Instructions

1. 1.

   Soak the gelatin in cold water for the pea foam. Bring the broth to a boil, add the peas and simmer for 4 minutes. Then puree, squeeze out excess liquid from the gelatin and dissolve it into the hot pea purée. Season with salt, pepper and a splash of lemon juice. Let the mixture cool, mix in the cream, transfer to a siphon, charge with a cartridge, shake, and refrigerate until use.

2. 2.

   For the Parmesan cream, bring the Parmesan and cream to a boil, remove from heat, season with salt and pepper, and let it steep for 2 hours.

3. 3.

   Meanwhile blanch the tomatoes, shock them, peel, quarter, core, and dice the flesh finely. Squeeze out the seeds in a cloth, measure 30 ml, and mix with vinegar and oil. Season and taste. Toss the tomato cubes with the vinaigrette, distribute into small glasses, top with whipped Parmesan cream, and finish with a drizzle of pea foam. Serve immediately.