- 4
Ingredients
- For the tomato juice:
- 3 lb semi-ripe tomatoes
- For the tomato cloud:
- 11/4 cup tomato juice (see previous step)
- 3 1/2 sheets gelatin (previously rehydrated in cold water)
- For the sautéed plum tomatoes:
- 28 baby plum tomatoes
- water
- salt
- 11/2 tbsp 0.4º olive oil
- To finish:
- 4 large basil leaves
- 1 lemon
- 1 lime
- 1 mandarin
- 4 small fresh mint leaves
- 1 tsp sansho
- squirt liquorice paste
- 4 small fresh fennel leaves
- 4 small fresh tarragon leaves
- 4 small fresh chervil leaves
Preparation
Step 1
For the tomato juice:
1. Wash the tomatoes and cut them into quarters.
2. Crush with your hands, but do not purée them.
3. Leave in a sieve for 3 hours.
4. Use the pulp for another recipe and keep the tomato juice. It should be transparent and slightly pink in color.
For the tomato cloud:
1. Place ¾ of the tomato juice in the freezer at 34ºF.
2. Heat the remaining tomato juice in a pan with 5 sheets of gelatin until they dissolve. Keep in the fridge.
3. When the tomato juice begins to set, put it in a mixer bowl, which should be cold. Begin to whisk at a medium speed.
4. Gradually add the remaining tomato juice, which should be at approximately at 34ºF when the foam begins to form.
5. Increase the speed and continue whisking until stiff peaks are formed.
6. Spread a 2/3" layer in a tray.
7. Place the cloud in the freezer for a maximum of 2 minutes.
8. Transfer to the fridge for at least 2 hours to set the mixture.
9. Cut into 3¼ x ¾" terrines.
For the sautéed plum tomatoes:
1. Blanche the tomatoes in the water for 2 seconds.
2. Freshen in iced water.
3. Peel and sauté in a little oil over a medium heat. Season with salt.
4. Remove from the heat and leave to cool out of the pan.
Final Steps & Preparation:
1. Using a wide spatula, place a tomato cloud terrine in the center of a dish.
2. Place 7 small fried tomatoes on the tomato terrine.
3. Drizzle a drop of liquorice reduction and place grated lime peel and grated mandarin peel inside a basil leaf.
4. Place the basil leaf beside the terrine with the part with the aromatic hints facing downwards.
5. Place a small leaf of each type of herb on each tomato.
6. Put a pinch of sansho at the end of the terrine.