Tomato Seeds with Orange and Yogurt with Oil

By corlear

Ingredients

• For the yogurt croquant scarf:
• 51/4 oz fondant
• 1/3 cup glucose
• 1/3 cup Isomalt
• 41/4 tbsp powdered yogurt
• For the textured oil:
• 1 cup virgin olive oil
• 41/4 tbsp water
• For the caramel squares:
• 4 oz fondant
• 3 tbsp glucose
• 1/4 cup Isomalt
• For the tomato seeds and orange with caramel:
• 8 tomato seeds
• 8 orange segments
• 8 3/4 x 3/4" neutral caramel squares (see
• previous step)
• the rind of 1 lime
• Maldon salt
• For the oil and yogurt sauce:
• 7/8 cup Greek yogurt
• 3 tbsp virgin olive oil
• 1/4 sheet gelatin (previously rehydrated in cold water)
• For the blood orange sauce:
• 1/2 cup blood orange juice
• 1/2 tsp powdered agar-agar
• the skin of 1 tsprated orange
• 1/4 sheet gelatin
• To finish:
• 23/4 tbsp virgin olive oil
• 3/4 tbsp powdered yogurt
• grated rind of one lime

Details

Servings 4

Preparation

Step 1

For the yogurt croquant scarf:
1. Heat the fondant and glucose in a pan. Stir until the ingredients have completely dissolved and add the Isomalt at 212ºF and then heat to 325ºF.
2. Remove from the heat and leave to cool to 265ºF and add the powdered yogurt. Stir and when the mixture is cold, grind the croquant in a Thermomix and then sieve it over a Silpat liner.
3. Put it in the oven for 1 minute so that the croquant melts together and then used your hands to pull it into the shape of a scarf.

For the textured oil:
1. Mix the water and oil in a Paco Jet container and freeze for 24 hours.
2. Process in the Paco Jet (for make an emulsion with the water and the oil) and freeze it again.
3. Just before serving, take out the amount you need.

For the caramel squares:
1. Put the fondant, glucose and Isomalt in a pan and heat until the thermometer reads 325ºF.
2. Put the caramel between 2 Silpats and place it in the oven at 345ºF for 4 minutes.
3. Once you have removed the oven, roll out the caramel with a rolling pin until you have a very fine sheet.
4. While it is still hot, transfer the caramel to a piece of greaseproof paper and cut it into ¾ x ¾ " squares. If it starts to cool, put it back in the oven for a few seconds at 345ºF.
5. Keep the caramel squares in a Tupperware container with silica gel.

For the tomato seeds and orange with caramel:
1. Remove the seeds from inside the tomato without breaking them and cut the orange segments.
2. Keep the ingredients until you are ready to serve the dish.

For the oil and yogurt sauce:
1. Heat 4 tbsp of yogurt to 120ºF and dissolve the gelatin in it.
2. Mix with the rest of the yogurt and add the olive oil as if you were making a mayonnaise, beating with a whisk.
3. Place in a baster and leave to set in the fridge.

For the blood orange sauce:
1. Once you have the orange juice, place ½ cup in a pan and add the agar-agar.
2. Bring to the boil and remove from the heat.
3. Add the gelatin to the orange juice while it is still hot and allow the gelatin to dissolve. Add the rest of the orange juice and the grated orange rind.
4. Once it is set, break up the gelatin in a Thermomix and the sauce will be ready.

Final Steps & Preparation:
1. Drizzle the blood orange sauce unevenly over a long place and arrange two tomato seeds with two orange segments on top on one side of the dish.
2. Drizzle a thin strip of yogurt and oil sauce parallel to it and place two yogurt croquant scarves on top.
3. Just before serving, add the textured oil between the scarves.
4. Finish with neutral caramel squares and Maldon salt on top of the tomato seeds and sprinkle the part of the plate with the yogurt croquant with the powdered yogurt.