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