Ingredients

Frozen tomato snow

400g tomato water

Salt

Sugar

14g albumen powder

Tomatoes and olive oil

2kg sun-dried tomatoes in oil

2.3l extra virgin Manzanilla olive oil, 0.4º acidity

Tomato crumbs

115g dried tomato powder

45ml tomato oil

Dried tomato ‘moussennaise’ – recipe within a recipe

Tomato purée

900g semi-dried tomatoes

400g still mineral water

Emulsion

375g tomato purée (previously prepared)

1.5 gelatine leaves

125g pasteurised egg yolks

Salt

Sugar

Freshly ground black pepper

425ml tomato oil

Method

Frozen tomato snow

Blend all the ingredients together with a hand-held blender until smooth. Refrigerate for 15 minutes to hydrate. Beat in a food processor, then spread out over silicone paper. Freeze.

Tomatoes and olive oil

Mix and vacuum pack in two large bags. Place in a Roner at 60 C for 1 hour. Leave to stand for 2 hours at room temperature, then tip the contents of the bags into a colander over a rondeau pan or low-sided pan. Gently stir, pressing lightly, and drain. Pass the oil through a fine conical strainer, pressing in order to push through any residual liquids. Discard any tomato skin. You will end up with the oil and residual liquid on the one hand, and the tomatoes on the other.

Tomato crumbs

Use gloves to mix the ingredients together a little at a time. Shake gently, stirring with a fork. Set aside in a cool, dry place.

Tomato purée

Blend the ingredients (processing vigorously with a hand-held blender) on high speed for 8 minutes at 60 °C, then press through a fine sieve. Discard the skins.

Emulsion

Heat a small amount of tomato purée and dissolve the gelatine. Mix the egg yolk with the remaining purée and the purée containing the dissolved gelatine. Season with salt, sugar and freshly ground black pepper. Transfer to a food processor on speed 5 for 30 seconds, then gradually drizzle in the oil to produce a stable emulsion. Transfer to a large siphon. Insert 3 gas cartridges and refrigerate at 3C.

Extras

Arrange broken olive oil rosquilletas (Valencian breadsticks) in the base of the plate.Recommended serving temperature: 0C

Find out more about Quique Dacosta’s culinary career