Ingredients
8tomato confit petals
7toasted pine nuts
3 salad rocket leaves
2 bowtie arugula (rocket) flowers
2wasabi-arugula (rocket) flowers
3 frozen goat cheese powder
4white balsamic vinaigrette
Tomato confit
1kg roma tomatoes (Italian plum tomatoes)
15g garlic (de-germed and sliced thin lengthwise)
0.25gthyme leaves
25g sugar
5g salt
250ml olive oil
Frozen goat’s cheese powder
500g goat’s cheese
White balsamic vinaigrette
1000g extra virgin olive oil
500g white balsamic
5g salt
Method
Tomato confit
Remove core for tomato and score top with a small X. Blanche in boiling water for 6 seconds. Peel off skin and cut tomato into quarters. Remove the heart of the tomato and place the petals into a hotel pan. (save the skins and heart of tomato for tomato water). Season with remaining ingredients.
Place in rational oven at 210°F(100°C) no humidity high fan for 4 hours(turn every 20 minutesuntil done). Remove from oil and allow to cool.
Frozen goat’s cheese powder
Place goat cheese in pacojet container ¾ of the way full. Place in the super freezer until completely frozen. Remove from super freezer and run through the pacojet machine until cheese turns to grains.
White balsamic vinaigrette
Mix extra virgin olive oil and white balsamic vinegar. Season with salt.