La Recette

TOMATO FILLING

Ingredients:
100 ml reduced clear tomato juice
5 ml very light olive oil
a little salt and sugar
1 gr Algin
10 gr. Calcic
1 l Water

Preparation:
Season the reduced tomato juice and pour the olive oil into the reduction, blend slowly the Algin into the liquid and rest for up to 2 hours
Stir the Calcic into the water and inject the tomato liquid with help of a squeezing bag into the calcic water. You should form rolls for the filling. Rest the rolls for around two to three minutes. Take off the rolls and wash them slowly and very carefully to take off the calcic water. Rest on a cold place

CACOA BEANS SCENTED ICE CREAM

Ingredients:
375 ml of fat milk
125 ml of 33% fat cream
50 gr of cocoa beans nibs
140 gr Sugar
100 gr Egg yolk
15 ml olive oil

Preparation:
Roast the cocoa nibs for around 6 to 7 minutes in preheated oven. Boil the milk, cream and sugar together in one pot and stir the cocoa beans into the liquid.
Rest the liquid for at least 1 hour. After that time pass the liquid through a sieve. Than whisk the eggs into the liquid and heat up over a water bath while stiring. Cool down quickly and season with olive oil. Put the liquid into Pacojet cans and freeze. Later on blend the ice cream in the Pacojet.

SABLE PASTE

Ingredients:
135 gr flour
15 gr hazelnut powder
75 gr butter
a little salt
6 gr baking powder
30 gr. brown sugar

Preparation:
Add all ingredients into a bowl and knead to a paste. After half hour cooling time roll out between two silicon sheets and bake for around 10 min in preheated oven at 175 °C.
After baking time take off the baked paste and cut immediately into rectangular shapes.
If necessary just bake a little more time.

BANANA PUREE

Ingredients:
250 gr Banana
1 lemon
20 gr sugar
little xanthan thickener

Preparation:
Peel the banana and cut into small deices. Blend with lemon and sugar and thicken with just a little amount of Xanthan. Rest cold for a few minutes.
Use the puree to finish the banana mousse.

BANANA MOUSSE

Ingredients:
200 gr bananapuree
100 ml 33% fat cream
1,5 Gelatina leaves soaked in water
20 ml olive oil

Preparation:
Heat up half of the banana puree and melt the gelatin leaves into the puree. Cool down on a crushed ice bath quickly and season with olive oil. Add the cream carefully. Rest the mousse for a while on a cold place.

CHOCOLATE MOUSSE

Ingredients:
250 gr Manjari chocolate
100 ml 33% fat cream
20 ml olive oil
20 gr. Sugar
4 ml Galliano liqueur

Preparation:
Melt the chocolate and stir the olive oil very carefully into the melted chocolate. Whip the cream with sugar and add to the chocolate. Add finely the liqueur and cool down. Rest for a while on cold place.

CHOCOLATE GLAZE

Ingredients:
250 gr. Valrhona Nappage Gel
125 ml Creme de cacao liqueur
175 gr. Valrhona Absolut Cocoa glaze

Preparation:
Boil shortly the Nappage Gel and the liqueur. Take off from the stove and add carefully the Absolut cocoa glaze without to add any air blows and rest cold.

HONEY OF TOMATO WATER AND TOMATO VINEGAR

Ingredients:
200 ml reduced clear tomato juice
A little amount of sugar and salt
10 ml Mango vinegar

Preparation:
Reduce all the ingredients till thicken like honey.

COCOA SUGAR CRISP

Ingredients:
250 gr. fondant sugar
100 gr. glucose sugar sirup
100 gr. Isomalt sugar
70 gr. dark chocolate “Abinao”

Preparation:
Boil shortly the different sugar together in one pot. Take off the pot from the stove and add the chocolate. Pour the sugar “paste” on a silicon sheet and use then to form the sugar decoration.

Fleur de sel, cocoa crisp and olive oil to finish the plate

Finishing of the dish:
Place the sable paste on a plate and add then like a layer cake the banana mousse, the chocolate mousse and on top the chocolate glaze. Between the banana and the chocolate mousse place the tomato rolls very carefully.
Place this layer cake on a plate and finish with tomato honey drops, olive oil drops, little fleur de sel, the ice cream and cocoa sugar crisp