Tomato and blue cheese foam shot
60 min
Suitable for vegetarians
Type of dish:
Appetizers and canapes
Temperature:
Cold
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Tomato jelly
0.2 l
Concassé tomato
5.0 ud
Germinated onion
0.004 kg
Cheese sauce
0.05 l
Tomato
1.0 kg
Agar - agar
0.002 kg
Table salt
0.5 g
Sugar
0.001 kg
Tomato
0.3 kg
Olive oil
0.013 l
Table salt
3.75 g
Sugar
0.003 kg
Cream
0.05 l
Blue cheese
0.003 kg
Elaboration
For this recipe, the following elaborations are needed:
- Concassé tomato: season with thyme and intense olive oil.
- Tomato jelly:
- You can also use the remaining water from the concassé tomato.
- To make the gelatin softer, replace the agar agar with gelatin (20 g per 1 liter).
- Let the gelatin cool in the container where it will be served.
- Blue cheese foam: fill the siphon with the cheese sauce, apply 1 load of gas, stir and check the texture.
SET UP
- On top of the tomato jelly add a spoonful of concassé tomato and a button of blue cheese foam.
- Decorate with black olive crumbs and a fresh sprout. Decorations may vary.
Nutritional information (1 portion)
Energy
160.1
kcal
Carbohydrates
15.59
g
Proteins
6.32
g
Lipids
9.17
g
Fiber
3.48
g
Saturates
3.87
g
Monounsaturated fatty acids
3.17
g
Polyunsaturated fatty acids
0.49
g
Cholesterol
11.45
mg
Calcium
166.55
mg
Iron
2.71
mg
Zinc
0.07
mg
Vitamin A
34.78
ug
Vitamin C
23.45
g
Folic acid
143.07
ug
Salt (Sodium)
412.92
mg
Sugars
14.87
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Legumes
- Sándwich
- Pizzas, patty
- Cocktails
- Ice creams and sorbets
- Pasta
- Dessert
- Meats
- Breakfasts and brunch
- Birds
- Salads
- Shellfish
- Bread and pastries
- Finger foods
- Main course
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Pastries
- Soups and creams
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed