Recipes
Tomato Duo
22
Apr
Apr
L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series
Tomato Duo
Ingredients
Tomato Water:
- 800 grams local tomatoes small, washed
- 800 grams cherry tomatoes, washed
- 7 grams salt
- 12 grams sugar
- Tabasco red
Tomato Jelly:
- 1000 grams tomato water (cold)
- 15 grams gelatin sheet
- salt
- sugar
- Tabasco
Mozzarella Cream:
- 250 grams buffalo mozzarella, chopped
- 20 grams mozzarella water
- 10 grams MAYA Cornstarch
Basil Puree:
- 100 grams basil leaves cleaned and blanched
- 50 grams olive oil pomace
- 30 grams salt
- 3000 grams water
Tomato Coulis:
- 120 grams tomato puree (from tomato water preparation)
- 15 grams sherry vinegar
- salt
- Tabasco
- sugar
- tomato water
- 10 grams extra virgin olive oil
Tomato Confit:
- 600 grams tomato local
- 30 grams salt
- 3000 grams water
- 20 grams garlic sliced
- 10 grams Thyme
- 60 grams olive oil pomace
Tomato Salad:
- 150 grams tomato confit, sliced
- 50 grams olive black, chopped
- salt, to taste
- 5 grams salt flakes
- 2.5 grams ground black pepper
- 40 grams extra virgin olive oil
- 15 grams sherry vinegar
- chopped basil (for garnish)
- 5 pieces local tomatoes (sliced into two per tomato)
Instructions
Tomato Water:
-
Pour the tomatoes, salt, sugar and the tabasco in a blender and blend for 1 minute.
-
Strain blended tomatoes using paper towel or cheesecloth to get a clear golden color of tomato water.
-
Reserve the solid tomatoes for the tomato coulis.
Tomato Jelly:
-
Soak the gelatin in cold tomato water. Set aside.
-
Heat-up a small amount of the tomato water. Once hot, dissolve the gelatin.
-
Blend in together the remaining tomato water and the gelatin mix tomato water and season with salt, sugar and tabasco.
-
Stir and pour in molds or cups. Place in the chiller to set.
Mozzarella Cream:
-
Heat up mozzarella water with cornstarch until thick and transparent.
-
Strain using a tamis or drum sieve (strainer), set and chill.
Basil Puree:
-
Blanch basil and soak in an ice bath and strain.
-
Put basil and oil in a blender to emulsify and puree. Chill.
Tomato Coulis:
-
Season tomato puree with vinegar, salt, tabasco and sugar.
-
Add tomato water to smoothen puree then emulsify with olive oil. Strain then chill.
Tomato Confit:
-
Blanch the scored tomatoes in boiling salted water then soak in ice bath.
-
Peel and seed the tomatoes.
-
Arrange the peeled and seeded tomatoes on a lightly greased tray, top each with a slice of garlic and thyme.
-
Brush each tomato with oil and season with salt, dehydrate in the oven using low temperature until slightly chewy.
Tomato Salad:
-
Mix tomato confit and black olives together in a bowl and season with salt. Set Aside.
-
Season sliced tomatoes with salt, pepper, olive oil and vinegar. Set Aside.
To Assemble / Service:
-
Dot mozzarella cream in circles on the tomato jelly alternately with dots of tomato coulis and basil puree. Chill before serving.
-
Place a tomato slice on a serving dish and arrange thinly a layer of tomato confit oil on top of each sliced tomato drizzle with olive oil-vinegar mixture.
-
Garnish with chopped basil.