Ingredients
- 2 dl rhubarb coulis
- 1 dl strawberry coulis
- 1 dessertspoon Bresc Basil puree
- 2 dl tomato juice
- 30 g Bresc Harissa
- 50 g sugar
- 3 leaves gelatin
Used bresc products
Ingredients
Preparation method
Soak the gelatin in cold water. Mix the remaining ingredients and dissolve the gelatin in them. Fill the Kidde (whipping siphon), using one cartridge, and chill before using the foam.