Tomato Snow
6 servings
60 minutes
Tomato snow is a refined dish of Spanish cuisine that impresses with its lightness and freshness. This amazing culinary masterpiece is born from transparent tomato water enriched with the aroma of basil and the gentle acidity of lemon juice. The ice crystals formed during freezing create the effect of soft, airy snow that melts in the mouth, leaving a rich taste of ripe tomatoes. Inspired by gastronomic experiments, this recipe combines tradition and innovation, making it an ideal complement to summer snacks and refreshing aperitifs. It is magnificent as a standalone dish or as an exquisite textural addition to fish and meat delicacies. Tomato snow embodies simplicity and elegance, capable of enhancing any meal with its original flavor and visual lightness.
1
Extract juice from tomatoes and strain it through a sieve and several layers of cheesecloth. Do not press the juice; it should drain on its own, allowing clear tomato water to pass through the sieve while the pulp remains on the cheesecloth.
- Tomatoes: 1 kg
2
Add a few drops of lemon juice and a sprig of basil to the tomato water, and mash it well to release the basil's essential oils.
- Lemon juice: to taste
- Green basil: 1 sprig
3
Pour tomato water into liquid nitrogen and whisk until icy crumbs form. Alternatively, pour the tomato water onto a flat dish and place it in the freezer for a few hours, checking every 20 minutes and stirring the mixture.