Serves 10
Ingredients
Tomato infusion
1kg cherry tomatoes
35g garlic, crushed
15g basil leaves, bruised
100ml sherry vinegar
15g salt
15ml Pernod ricard
Tomato base
500g tomato infusion
50g balsamic reduction
25g beetroot reduction
Tomato coulis & granite
500g tomato base
50g olive oil
10g balsamic reduction
5g beetroot reduction
2.5g xantana texturas
Tomato gel
200g tomato base
1g agar
5g gelatin leaf
Red fruit coulis & granite
500g red fruit mix
7ml balsamic reduction
15ml beetroot reduction
30ml vanilla oil
2g xantana texturas
Redfruit gel
200g red fruit mix
1g agar
1 gelatin leaf
Raspberrywater
1.5kg raspberries
1.5l water
50g sugar
Strawberrywater
500g red fruit mix
7ml balsamic reduction
15ml beetroot reduction
30ml vanilla oil
2g xantana texturas
Red fruit mix
250ml raspberry water
125mlstrawberry water
Mozzarella base
200g mozzarella
200g mozzarella water
100g cream
10ml olive oil
4 gelatin leaves
Sweet mozzarella
250g mozzarella base, warm
25g sugar
25g crème fraiche
Savourymozzarella
250g mozzarella base, warm
25g goat’s cheese
20g olive oil
Gruyèretuile
Gruyère, 10cm square x 1mm thick
250ml light soy sauce
250ml water
Sable crumb
800g butter
10g salt
600g icing sugar
200g egg yolk
1000g flour
200g coconut powder
Sable tuile
250g sable crumb
300ml simple syrup
10ml orange reduction
Lemon salt
30g Maldon salt
2g lemon zest
Lemon sugar
30g sugar
2g lemon zest
Raspberries
20 raspberries
sherry vinegar, enough to cover the raspberries
Savourytomato pulp
10 red tomato, pulp
10 pinch lemon salt
30 drops olive oil
20 drops tomato reduction
Sweet tomato pulp
10 red tomato, pulp
10 pinch lemon sugar
30 drops vanilla oil
20 drops strawberry reduction
To serve | savouryplate
Savoury tomato pulp
Tomato coulis
Olive oil
Balsamic reduction
Brined black olive
Tomato gel
Gruyere tuile
Tomato granite
2 basil leaves
2 arugula leaves
2 tarragon leaves
1 oregano leaf
To serve | sweet plate
Sweet tomato pulp
Red fruit coulis
Vanilla oil
Balsamic reduction
Candied black olive
Red fruit gel
Sable tuile
Raspberry granite
2 basil leaves
2 arugula leaves
2 tarragon leaves
1 mint leaf
Method
Tomato infusion
Juice the cherry tomatoes. Add the remaining ingredients and infuse overnight. Pass through a fine mesh chinois and reserve.
Tomato base
Combine all of the ingredientsand hand blend, then sieve.
Tomato coulis & granite
Hand blend the tomato base with the olive oil in a narrow container. Adjust the colour with the beetroot and balsamic reduction, in order to match the colour of the red fruit coulis.Add the xantana and hand blend at a low speed until the mix reaches the thickness of the coulis. Pass through a fine mesh chinois and divide the mix in two parts. transfer one part to a Pacojet and freeze to create the granite. store the second half in a fine-tipped squeeze bottle and refrigerate.For the granite pour the mixture into nitro, break up by hand to create rocks.
Tomato gel
Combine the tomato base with the agar. Bring to the boil, remove from the heat, sieve then add the gel. Pour the mixture into 12 x 12cm square molds and set in the fridge. Cut into 1.5 cm square by 1cm thick portions.
Red fruit coulis & granite
Hand blend the liquid in a narrow container. Adjust the colour with the beetroot and balsamic reduction, in order to match the colour of the red fruit coulis. Add the xantana and hand blend at low speed, until the mix reaches coulis thickness. Pass through a fine mesh chinois and divide the mix in two parts. transfer one half to a pacojet and freeze for the granite. store the second half in a fine tipped squeeze bottle and refrigerate.For the granite pour the mixture into nitro, break up by hand to create rocks.
Raspberrywater & Strawberry water
Mix all of the ingredients together and store in an airtight container. Steam at 100c for approximately 2 hours, then strain through a chinois and coffee filter. For the strawberry water, combine all of the ingredients and store in an airtight container. Steam at 100c for approximately 60 minutes. Place in the refrigerator for 12 hours and strain through a coffee filter. To make the red fruit mix,Combine the raspberry and strawberry water, and reserve.
Redfruit gel
Combine the red fruit mix with the agar. Bring to the boil in a pan over a medium heat, pass through a fine sieve and add the gelatin. Pour into 12 x 12cm square molds and set in the fridge. Cut into 1.5 cm square by 1cm thick portions, and reserve.
Mozzarella base
Combine all of the ingredients, except the cream and gelatin. Vita-prep the mixture at full speed until warm, and then add the gelatin. Fold in the cream with a spatula. Pass through a sieve and then a fine chinois.
Sweet mozzarella and savoury mozzerella
Hand blend the ingredients for both mozzerellas separatelyand store individuallyin the fridge until required.
Gruyèretuile and sable tuile
Slice the gruyère with a cheese slicer to 1mm thick slices.Combine the light soy sauce and water, and marinade the gruyère slices in the mixture overnight. Melt the gruyère slowly in a non-stick pan, over a low heat. Remove the gruyère when crispy and cut into 4 x 4cm square portions while it’s still warm. For the sable tuile, mix all of the ingredients together. Purée using a robot coupe and then spread a thin 1mm layer onto a silpat mat. Bake at 180c for 8 minutes on a low fan oven speed. Cool at room temperature, then portion on a warm surface and store in an air tight container with silicon.
Sable crumb
Soften the butter, and add all the ingredients. Roll into desired thickness and bake in a preheated oven at 160c for 15 minutes.
Lemon salt and lemon sugar
Mix all of the ingredients together and set aside until required. For the lemon sugar,mix all of the ingredients together and set aside until required.
Raspberries
Marinate raspberries into sherry vinegar.
Savourytomato pulp and sweet tomato pulp
Season the tomato pulp with the olive oil, tomato reduction and lemon salt. For the sweet tomato pulp,season the tomato pulp with lemon sugar, vanilla oil and strawberry reduction.
To serve
Prepare two plates that look identical in design but will be different in taste; one version will be savoury and one version will be salty. Plate according to the images.