Tomato Duo

L’Aubergine’s Chef Julian Koeberl at The Maya Kitchen Culinary Elite Series

Tomato Duo

Course Appetizer
Cuisine European

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:

  1. Pour the tomatoes, salt, sugar and the tabasco in a blender and blend for 1 minute.
  2. Strain blended tomatoes using paper towel or cheesecloth to get a clear golden color of tomato water.
  3. Reserve the solid tomatoes for the tomato coulis.

Tomato Jelly:

  1. Soak the gelatin in cold tomato water. Set aside.
  2. Heat-up a small amount of the tomato water. Once hot, dissolve the gelatin.
  3. Blend in together the remaining tomato water and the gelatin mix tomato water and season with salt, sugar and tabasco.
  4. Stir and pour in molds or cups. Place in the chiller to set.

Mozzarella Cream:

  1. Heat up mozzarella water with cornstarch until thick and transparent.
  2. Strain using a tamis or drum sieve (strainer), set and chill.

Basil Puree:

  1. Blanch basil and soak in an ice bath and strain.
  2. Put basil and oil in a blender to emulsify and puree. Chill.

Tomato Coulis:

  1. Season tomato puree with vinegar, salt, tabasco and sugar.
  2. Add tomato water to smoothen puree then emulsify with olive oil. Strain then chill.

Tomato Confit:

  1. Blanch the scored tomatoes in boiling salted water then soak in ice bath.
  2. Peel and seed the tomatoes.
  3. Arrange the peeled and seeded tomatoes on a lightly greased tray, top each with a slice of garlic and thyme.
  4. Brush each tomato with oil and season with salt, dehydrate in the oven using low temperature until slightly chewy.

Tomato Salad:

  1. Mix tomato confit and black olives together in a bowl and season with salt. Set Aside.
  2. Season sliced tomatoes with salt, pepper, olive oil and vinegar. Set Aside.

To Assemble / Service:

  1. Dot mozzarella cream in circles on the tomato jelly alternately with dots of tomato coulis and basil puree. Chill before serving.
  2. 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.
  3. Garnish with chopped basil.

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