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Tomato Strawberry

Recipe for 10 servings

Strawberry Jus
Ingredients:
2000 gr strawberry
150 gr sugar

Method:
Wash the strawberry, cut the stem and split them. Place the strawberry and the sugar in the gastrovac. Vacuum to -0.8 bar of pressure, cook for 90 minutes at 85°C. Strain the jus through a fine chinois and then into a fine clothe. Cool down over ice.

Strawberry Gelee
Ingredients:
500 gr strawberry jus
7.5 gr gelatin

Method:
Soak the gelatin into cold water.
Bring the strawberry jus up to 40°C.
Melt the gelatin.
Set the gelee in the serving plate, 50 gr per serving portion

Tomato Water
Ingredients:
1000 gr tomato
100 gr sugar
10 gr sea salt

Method:
Dice tomatoes and place in the vita-prep with the salt, and sugar. Blend for thirty seconds and then strain through a chinois, pressing out all of the juice. Let the juices drain through a coffee filter over ice.

Frozen Tomato

Ingredients:
500gr tomato water
100 gr strawberry syrup
3 gr gelatin
2% soy lecithin

Method:

Combine the tomato water and the strawberry juice. Bring up to 40°C. Dissolve gelatin and cool down.

Add the soy lecithin and dissolve with a hand blender.

Foam and freeze the foam in the liquid nitrogen

Tomato Emulsion

Ingredients:

200 gr tomato pulp

20 gr freeze dry tomato

1.1 gr xanthan gum

0.1 gr red coloring

Method:

Remove the cork from the tomato, cut into quarters and remove the seeds.

Blend to a puree and dissolve the freeze dry tomato in continuing mixing. Hydrate the xanthan gum continuing mixing over low speed than high when the xanthan is fully hydrated. Pass through a fine bag. Remove air using the crayovac machine add the coloring.

Pour into a small squeeze bottle. 

Black Pepper Meringue

Ingredients:

250 gr tomato water

90 gr fresh egg white

100 gr sugar

1.5 gr methocel F50FG

20 gr freeze dry egg white

1 gr sea salt

0.5 gr xanthan gum

Grounded black pepper

Method:

Combine the tomato water with the egg white, sugar, sea salt, methocel, and the freeze dry egg white.

Use a hand blender to mix all the components.

Let set for 20 minutes in the freezer. Place in a bowl mixer and whip to a stiff peak.

Sprinkle the xanthan over the meringue and let whip until complete hydration, about 10 minutes.

Pipe the meringue in a 2 inches square mold placed over a dehydrator tray.

Sprinkle the meringue with black pepper. Let dry in the dehydrator to a 50˚C temperature until crisp.

Strawberry Liquid Gel

Ingredients:

220 gr strawberry syrup

1 gr low acyl gellan

2 gr gelatin

Method:

Soak the gelatin into cold water.

Simmer the strawberry syrup, hydrate the gellan, and dissolve the gelatin. Let set over ice

Blend with the stick mixer until perfectly emulsified. Pass through a fine bag.

Place in a small squeeze bottle.

Strawberry Shake

Ingredients:

40 gr ice cubes

0.25 gr versawhip

150 gr strawberry jus

1 mint leaf

Fizzy

Method:

Mix the verswhip into strawberry jus. Combine all of the ingredients in a cocktail shaker. Shake vigorously and pour tableside.

Strawberry Salad

Ingredients:

200 gr strawberry

20 gr strawberry juice

Method:

In large strawberry, cut the meat leaving 0.25 inch thickness Cut into 0.5 inch ring. Place in the strawberry syrup.

Freeze Dry Strawberry

Ingredients:

200 gr strawberry or 20 small pieces

150 gr white chocolate

50 micrio

White togarashi

Sea salt

Method:

Cut the stem without removing the meat.

Freeze in the liquid nitrogen and freeze dry.

Melt the chocolate up to 60°C, dissolve the micrio and season with white togarashi and sea salt.

Place the freeze dry strawberry in the liquid nitrogen, let temper for 1 minute and deep in the white chocolate.

Petite Emerald Crystal Ice

Ingredients:

50 gr petite emerald crystal ice lettuce

20 gr Mint Runner

10 gr olive oil

Murray salt

Method:

Pick up the top of the petite emerald crystal ice. Wash into cold water and let drain.

Season the lettuce with olive oil and Murray salt.

Cut the bottom of the stem of the mint runner.

Cherry Tomato

Ingredients:

300 gr cherry tomato

30 gr olive oil

30 gr lemon vinegar

Murray salt

Method:

Blanch the cherry tomato, peel them.

Season with olive oil, lemon vinegar and Murray salt.

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