A very cool way to present the tomato consomme, on a salad, garnish for a seafood plate or a simple elegant sliced tomato platter with sea salt, olive oil and pepper.
Heirloom Tomato Meringue
260 grams tomato consommé
4 grams versawhip
1 gram xantham gum
Method:
Mix well and whisk vigourously. Yields approx one quart.
Chef John Brand 