- Cocktail
- jus et nectars
Tomatoes in three textures
- 4 people
- Difficult
- Intermediate
Total time : 2h30
- Preparation: 2 hours
- Rest: 30 min
Ustensiles requis
- Hand blender
- Sieve
- Half-sphere mold
- Siphon
- Pan
A refined starter from the Comptoir Cecil restaurant in Lyon, enhancing three tomato juices (yellow, Crimean black, red) in spherical, mousse-like and gelled formats — explosive freshness in every bite.
Dans cette recette
Ingredients
- 330g olive oil
- 660g of Red Tomato Juice
- 300g of Crimean Black Tomato Juice
- 300g of Yellow Tomato Juice
- Fresh tomato wedges
- 1 smoked burrata
- 1 bunch of fresh basil
- 2 sprigs of rosemary
- Tabasco (to be measured)
- 3 sheets of gelatin
- 1L of distilled water
- 20g sodium alginate
- 6g of calcium lactate
- Salt
Préparation
- 01 Yellow Tomato Spheres: Mix water and alginate in a blender. In another container, combine yellow tomato juice and calcium lactate. Pour the juice into half-sphere molds and freeze. Remove from the mold, then immerse the frozen spheres in the alginate bath for 20 seconds. Remove and immerse in oil until thawed (spherical transparency).
- 02 Crimean Black Tomato Jelly: Heat the juice with Tabasco to 50°C. Hydrate the gelatin and stir it into the warm juice. Strain, pour into a deep plate, and refrigerate until set.
- 03 Red Tomato Siphon Emulsion: Warm the oil to 65°C with the rosemary for 30 minutes, filter, then let cool. Mix the red tomato juice, infused oil, and salt. Load a siphon (1 L) with 2 gas cartridges.
- 04 Plating: On each plate, arrange spheres, jelly, burrata, tomato wedges, and basil. Add dabs of siphoned emulsion around/on top of the elements for a designer finish.
Chef Camille Barbier
Chef
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