Michelin Star Tomato Salad with Marinated Tomatoes, Basil Sorbet & Whipped Mozzarella | Fine Dining

🇺🇸 Ingredients:
MARINATED CHERRY TOMATOES
Beefsteak tomatoes, enough to yield 250g tomato water
Red cherry tomatoes, peeled
250g tomato water
5g fish sauce
1.5g salt
1g xanthan gum

PICKLED CHERRY TOMATO
Yellow cherry tomatoes, peeled
100g rice vinegar
100g water
Sugar and salt to taste
1 star anise
3 cloves
5 coriander seeds
5 black peppercorns

TOMATO & BASIL SORBET
150g green cherry tomatoes, peeled
250g water
75g caster sugar
50g basil leaves, blanched
Xanthan gum (0.5% in weight of frozen sorbet base)

WHIPPED MOZZARELLA
125g fresh mozzarella cheese
50g sour cream
50g whole milk
50g heavy cream
Salt & pepper to taste

SUN-DRIED TOMATOES IN OIL

OLIVE OIL

BASIL LEAVES, DILL & MICROGREENS FOR GARNISH

🇻🇳 Nguyên liệu:
CÀ CHUA BI NGÂM MẶN
Cà chua beef, đủ để ép ra được 250g nước cà chua
Cà chua bi đỏ, bóc vỏ
250g nước cà chua
5g nước mắm
1.5g muối
1g bột xanthan

CÀ CHUA BI NGÂM CHUA
Cà chua bi vàng, bóc vỏ
100g giấm gạo
100g nước
Đường và muối theo khẩu vị
1 hoa hồi
3 đinh hương
5 hạt ngò rí
5 hạt tiêu đen

KEM SORBET CÀ CHUA VÀ HÚNG QUẾ TÂY
150g cà chua bi xanh, bóc vỏ
250g nước
75g đường
50g lá húng quế tây trụng
Bột xanthan (0.5% khối lượng so với kem sorbet)

PHÔ MAI MOZZARELLA ĐÁNH
125g phô mai mozzarella tươi
50g kem chua
50g sữa nguyên kem
50g kem whipping
Muối và tiêu theo khẩu vị

CÀ CHUA SẤY NGÂM DẦU

DẦU ÔLIU

LÁ HÚNG QUẾ TÂY, THÌ LÀ VÀ RAU MẦM ĐỂ TRANG TRÍ

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Music by Justin John Stanley

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MICHELIN STAR TOMATO SALAD WITH MARINATED TOMATOES, BASIL SORBET AND WHIPPED MOZZARELLA For the marinated tomatoes, first cut some beefsteak tomatoes into small pieces Then add to a blender or food processor and blitz to extract the juice Pour blended tomatoes over some cloths and squeeze out the tomato water

Either discard the solid or dry in a dehydrator and blend to make tomato powder to use for another dish You need 250g of tomato water so keep blending tomatoes and strain until you get enough

To make tomato sauce, add 250g tomato water, 5g fish sauce, 1.5g salt and 1g xanthan gum to a jug Blitz with a hand blender to combine Strain tomato sauce through a fine sieve and set aside For the pickled tomatoes, add 100g water, 100g rice vinegar, sugar and salt to taste to a saucepan

Along with 1 star anise, 3 cloves, 5 coriander seeds and 5 black peppercorns Bring to a boil, then remove from heat and let cool completely For the sorbet, add 75g sugar, 250g water to a saucepan, bring to a boil until all the sugar has dissolved, then let cool completely

To peel the cherry tomatoes, use a pairing knife and cut a shallow cross on one side of all red, yellow and green tomatoes Add the tomatoes to boiling water for 8-10 seconds, then remove and shock in ice water, let cool completely before peeling

Also blanch 50g basil leaves for 30 seconds, remove and shock in ice water, then pat dry Once the tomatoes are cool, peel off the skin Cut the red and yellow tomatoes in half Add red cherry tomatoes to the tomato sauce, cover and let marinate overnight in the fridge

Pour the cool pickling liquid over yellow cherry tomatoes, cover and let pickle overnight in the fridge Add green cherry tomatoes to a jug along with the cool sugar syrup and blanched basil leaves Blitz with a hand blender until smooth Strain mixture through a fine sieve into a container

Remove the foam on the surface Cover and put in the freezer overnight Once frozen solid, cut the sorbet block into small cubes and add to a food processor Blitz until somewhat smooth

Then add 0.5% in weight of xanthan gum and blitz until smooth. My frozen sorbet block weighed 400g so I added 2g of xanthan gum Keep in the freezer until needed For the whipped mozzarella, add 125g fresh mozzarella cheese and 50g sour cream to a food processor

Along with 50g whole milk, 50g heavy cream, salt and pepper to taste Blitz until smooth and set aside Finally, cut some sun-dried tomatoes in oil into small pieces and get ready for plating To plate, add a few tablespoons of whipped mozzarella to the middle of the bowl or plate

Using a round cutter as a guide, arrange marinated red cherry tomatoes on one half of the circle Followed by pickled yellow cherry tomatoes on the other half Place chopped sun-dried tomatoes in the gaps Drizzle a teaspoon of olive oil on top Garnish with basil leaves, dill and microgreens

And finish off with a quenelle or rocher of tomato basil sorbet on top