Cooking Instructions
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Step 1
Blend the
Pfeffer (to taste)
,
Agar-Agar Powder (4 g)
,
Fresh Basil (2 sprigs)
,
Tomatoes (2 kg)
,
Granulated Sugar (200 g)
with a blender. Add the mixture to the cooking tray, allow to cool down and freeze in the freezer compartment for at least 4 hours.
Step 2
Put the frozen tomato mixture on a kitchen towel, hang it up by its four corners and place a dish underneath to catch the tomato juice as it drips down. Allow the mixture to defrost completely.
Step 3
Bring the tomato juice to the boil and reduce the volume by 30%.
Step 4
Pour the tomato juice back into the cooking tray, allow to cool down and then place in the freezer compartment for about 3 to 4 hours until frozen through.
Step 5
To garnish the crema cotta, shave off slivers of the tomato granité with a fork and add to the serving glasses.
Step 6
Score the
Cherry Tomatoes (200 g)
. Steam.
Step 8
Steaming 100°C for 2 Mins
Step 9
Plunge the steamed date tomatoes in iced water, then peel, quarter and remove the stalks.
Step 10
Marinate the date tomatoes in the
Olive Oil (15 mL)
,
Cane Sugar (10 g)
, and
Fleur de Sel (to taste)
in the round baking tray and place in the warming drawer at 80 degrees C (175 degrees F) for around 5 hours. Alternatively, put the tray on the wire shelf in the cold cooking space at level 2 and desiccate.
Step 12
Top/bottom heat 80°C for 5 Hrs
Step 13
Put the
Milk (250 mL)
,
Eggs (5)
,
Heavy Cream (250 mL)
, and
Granulated Sugar (75 g)
into a mixing bowl and blend well with a blender.
Step 14
Put the
Vanillemark (1)
,
Gelantine (2)
seeds, and
Basilikumzweig (2 sprigs)
, together with the cream and egg mixture, into a large vacuum bag.
Step 15
Vacuum bag on level 2 and seal on level 2.
Step 16
Put the vacuum-sealed bag on the wire shelf at level 2. Steam.
Step 18
Steaming 82°C for 20 Mins
Step 19
Cut open the vacuum bag after steaming and remove the sprigs of basil. Blend the mixture well with a blender, strain through a sieve and then pour into chilled small serving glasses.
Step 20
Refrigerate the small serving glasses for about 3 hours.
Step 21
Garnish the crema cotta with tomato granité and candied date tomatoes before serving.
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