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.