Tomato Salad with Balsamic Espuma | Recipies from Charleston, SC Restaurants | Charleston Restaurant
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Cooking tools:
- Whipping siphon
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Measuring cup
- Whisk
- Baking sheet
- Oven
- Pepper mill
- Plate
Ingredients
- 4 ea. Ripe Heirloom Tomatoes
- 200 ml Balsamic Vinegar
- 300 ml Water
- 5 ea Sheets of Geleatin
- ¼ cup fructose or sugar
- ½ cup Micro Basil or Fresh Basil sprigs
- ¾ cup Panko Style Bread Crumbs
- Olive Oil
- Fresh Ground Pepper
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