tomato sponges with cannellini and salted lemon puree.

in a small pot, heat the seed oil with the tomato paste and oregano for a few minutes, until the oil is infused with flavor.

remove from heat and add the cream, milk, and salt. then mix in the flour and egg whites.

sift the mixture, place it in a 500 ml siphon with two chargers, and refrigerate for 30 minutes.

siphon the mixture in several batches into a microwave-safe container, and cook at 800/1000W for about 50 seconds. repeat until all the mixture is used up.

prepare the cannellini cream: soak the beans in a B!POD container, vacuum with DRO!D, and let them soften for 4 hours.

after the time has passed, transfer them to a pot with a drizzle of oil and some salt, and cook over low heat for 40 minutes. you will have around 500 g of beans now. once cooked, blend until smooth to obtain a cream.

serve the tomato sponges with the cannellini puree and top with a cube of salted lemon.

tip 01: you can make homemade salted lemons, flavored with herbs and spices of your choosing.

tip 02: arrange lemon slices in a b!pod container, cover them with coarse salt mixed with spices and peppercorns, create a vacuum at 50 mbar, and let them rest for 2 hours. they will have released some liquid; if it doesn’t cover all lemons, add some filtered water.

tip 03: then, transfer everything to an airtight container. the lemons can be stored for up to 6 months.