It can be served with boiled vegetables but it is perfect with egg-salad, cold fish and roast meat.


  • 0,5 litre LISS Cream Whipper
  • 1 LISS Cream charger
  • 400 ml pure tomato juice
  • 1,5 tea spoon of gelatine
  • 2 coffee spoons of basil powder
  • 0,5 dl water
  • A few drops of lemon, as you like it
  • Salt, ground black pepper


Boil the water with the basil for a few minutes then strain it and pour it into the tomato juice. Flavour it with salt, pepper and lemon. Stir the gelatine with a few table spoons of tomato juice smooth. Stir frequently until the gelatine melts. Mix it with the tomato juice. Place it in the refrigerator to cool for at least 6-7 hours or overnight. Mix again before pouring it into the cream whipper. Screw in one LISS cream charger and shake it 30-40 times or more until the sauce gets foamy.