Blood Orange Foam With Tomato Seeds and Sorbet

By corlear

Ingredients

• For the tomato sorbet:
• 4.4 lb ripe tomatoes
• 6 tbsp virgin olive oil
• 1 1/2 sheets gelatin (previously rehydrated in cold water)
• 1 1/2 tbsp egg white
• 2/3 oz dextrose
• For the blood orange foam:
• 1 1/4 cup blood orange juice
• 1 sheet gelatin (previously rehydrated in cold water)
• 1 pint ISI foaming canister
• For the tomato seeds:
• 5 ripe tomatoes, (each weighing 5 oz)
• For the pink grapefruit juice:
• 1/2 cup pink grapefruit juice
• 1 tbsp sugar
• 1 tbsp glucose
• To finish:
• Maldon salt
• virgin olive oil
• salt
• freshly ground black pepper
• Note: During the green almond season
• 3 almonds can be added to each dish.

Details

Servings 4

Preparation

Step 1

For the tomato sorbet:
1. Liquefy the tomatoes and leave to rest for around 5 hours, in a tall dish so the pulp separates from the tomato juice. Remove the pulp and throw it away.
2. Sieve the tomato juice. You should obtain 2 cups of juice.
3. Heat 1 ½ tbsp of tomato juice and dextrose to 185ºF. Dissolve the gelatin in it. Remove from the heat and mix with the rest of the juice and the egg white.
4. Add the oil, season with salt and pepper.
5. Process in the sorbet maker and when it begins to thicken, switch off the cold position for approximately 2 minutes to whisk the sorbet.
6. Return to the cold position and process for 1 more minute. Keep in the freezer, making sure that the temperature does not go under -36ºF.

For the blood orange foam:
1. Heat ¼ cup of blood orange juice and dissolve the gelatin. Remove from the heat and mix with the rest of the juice.
2. Strain and fill the canister using a funnel.
4. Foam and leave to rest in the fridge for 2 hours.

For the tomato seeds:
1. Cut off the ends of the tomato.
2. Remove the flesh in such a way that the seeds are visible and cut them away from the base. Obtain 12 groups of seeds.
3. Place the seeds on a rack in a tray in the fridge.

For the pink grapefruit juice:
1. Mix all the ingredients together.
2. Heat over a medium heat and reduce until you get a syrup with the consistency of liquid caramel.
3. Drain and put in a baster.

Finishing Touches & Presentation:
1. Put a 3" diameter cylinder in a soup dish.
2. Arrange 3 tomato seeds and 3 almonds, alternating 1 seed, 1 almond, in a semi-circle on top of the foam.
3. Use a soup spoon to make a tomato sorbet quenelle and place at one end of the foam.
4. Decorate with 5 drops of grapefruit reduction.
5. Sprinkle with freshly-ground pepper and Maldon salt on top of the seeds and drizzle a circle of virgin olive oil around it.

Note: Since 1999, we have used a different technique to make the tomato juice.