Components
INGREDIENTS
Reduced tomato water, seasoned with yellow chili, banana chili powder, fish sauce, and light palm sugar
Gelatin powder
Heavy cream, whipped to medium peaks
METHOD
Bloom gelatin in 200g of the reduced tomato water (while cold), warm the remaining reduced tomato water in saucepan, then pour over bloomed tomato water, allow to set in cooler until firm.
After tomato water is set, transfer to KitchenAid mixer with whisk attachment, whip to soft peaks, then fold in whipped cream, set in flat boxes, scoop and spread on Silpat, transfer to freezer for service.