Bloody Mary Espuma

Bloody Mary Espuma

Posted by Greg Morris on

Bloody Mary Espuma recipe.

Bloody Mary Espuma


  • 250 ml Tomato juice
  • 170 g tomato paste
  • 50 ml Vodka
  • 20 g tomato paste
  • 2 x sheet(s) of gelatin
  • 3 g powdered sugar
  • 1 g salt
  • 1 g pepper
  • 1 ml Tabasco
  • 1 ml lemon juice


Flavor the tomato puree, the (reduced) tomato juice and the tomato paste with some salt, pepper, Tabasco sauce, some lemon juice and Worcestershire sauce and dissolve the sugar thoroughly in to the mixture. Press out the water from the gelatin and dissolve in warm vodka (50 °C/122 °F), then stir with the spiced tomato mixture. Pass the mixture through the funnel & sieve directly into the dispenser. Screw on 1 cream charger (Hendi or Mosa) and shake vigorously. Refrigerate for at least 6 hours. Shake thoroughly before serving.

Serving Suggestion:

Serve with fried scallops and vodka jello. 

Double the ingredients for a 1L Whipper/dispenser. Screw on 2 whipped cream nitrous oxide chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) Whipped cream dispenser.

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