Tomato in Its Own Water

Tomato water, from blended tomato, has transparency and the freshness of the fruit, just picked from the vine. It is like a clear stock and can be used in many ways, from being served as it is or mixed into more elaborated preparation. Its flavor just stands up well. 

Our amuse bouche are usually a single ingredient with very few garnishes. A clean note to start the meal with saltiness or spiciness. For this one, we set the tomato water and pour it into the bottom part of the spherical dome mold. We scoop out the center of the gelee to place in it a tiny peeled tomato. The top part of the mold is placed over and the tomato is encapsulated in its own water. Heirloom tomato seeds and a light cocktail sauce flavored with wasabi, garnish the tomato. Salt and olive oil are the final touches.

Comments

[Joseph D'Antoni]

What is the white item in the bottom of the bowl? Also did you just use gelatin for the setup?

[daphillyfoodcritic]

all I can say is mind blowing

[P.I. Staker]

This is the avant garde cuisine equivalent of fruit set in a jello mold. Something my mother did all the time in the 1970's. Is this really progressive? I would say no.

[Caio]

hello,

My name is caio and i'm from brasil and a regular reader of this blog. two weeks ago i had a idea for a challange abou italian cusine about encapsulating frozen tomato water in a agar agar and after wards make the internal part liquid again; but i couldn't yet find a sphere mold. NOw reading this i'm really curious to know what you used to encapsulate the tomato.

as said before you are Mind Blowing!!!

[Shannon Dudas]

not everything has to be avant garde this amuse is a simple and perfect way to present the tomatoes amazing natural flavors

[chef jd]

that did not look like my mothers jello mold

[DDS San Antonio]

That looks delicious! I just love eating tomatoes, and this is the first time that I've seen this dish. Keep it up!

[claudia (cook eat FRET)]

i think it's perfection