Tomato Tagiatelle

Ingredient

 

3kg ripe plum tomatoes, quartered

175ml white wine

750ml tomato juice

3 garlic cloves, sliced

2 large shallots, finely diced

2 tsp salt

1½ tsp caster sugar

 

Additives

• Gellan Gum 1g to 100g

Method

 

1. Put the tomatoes for the consommé into a very large saucepan. Add the remaining consommé ingredients, except the herbs and leaves, then simmer on a low heat for 2 hrs.
2. Line a large sieve with cheesecloth. Set it over a very large bowl, then carefully pour the liquid through. Leave to slowly drain but, to ensure the consommé stays clear, do not press tomatoes. Set aside. (The tomatoes can be puréed to make a sauce for pasta, then frozen for later use.)
3. Bring consomme to the boil, adding the gellan gum, then pour it onto a silicon mat or tray and leave to cool, slice when cooled into the tagiatelle strips

 

Cuba Libre

Ingredients

• 1 tbsp (15 ml) caster sugar
• 10 oz (300 ml) white rum
• 1¼ + 4 cups (300 ml + 1l) water
• 1 cups (400 ml) coke

Additives

• Calcium salts 1 sachet (5 g)
• Sodium alginate 1 sachet (2 g)
• Xanthan Gum 1 sachet (2 g)

Steps

1. Combine xanthan gum and caster sugar in a bowl.
2. Add 1¼ cup water and white rum. Mix with a hand blender or an eggbeater.
3. Refrigerate 60 min.
4. In a bowl, mix sodium alginate and cola with a hand blender or an egg beater. Set aside 60 min.
2. In another bowl, dissolve the calcium lactate in 4 cups of water, stirring with a spoon.
3. Fill a pipette with the coke syrup mix and dribble syrup into the calcium lactate bath.
4. Pick up the coke caviar with a pierced spoon and dispatch in shooter glasses.
5. Fill shooters with rum mix.

 

B 52

Ingredients

• 1 tbls (15 ml) caster sugar
• 2/3 cups (150 ml) hot water
• 1 2/3 oz (50 ml) coffee liqueur
• 1 2/3 oz (50 ml) Baileys
• 1 2/3 oz (50 ml) citrus liqueur

Additives

• Gelatin 1 sachet (4 g)

Steps

1. Combine gelatin and caster sugar in a bowl.
2. Add hot water and mix with a hand blender or an eggbeater. Set aside 5 min.
3. Divide this mix in 3 equal parts. (50 ml each).
4. Add coffee liqueur to the first part, Baileys to the second and citrus liqueur to the third.
5. In a shooter glass, pour the coffee mix. Refrigerate 60 min.
6. In the same glass, pour the Baileys mix. Refrigerate 60 min.
7. Then fill up the glass with the third layer of citrus liqueur mix. Refrigerate 60 min.

 

Vegeterian Chocolate Mousse

Ingredients

• 110g Dark Chocolate (Minimum 70% Cocoa Solids – Dairy Free)
• 330g Water
• 80g Caster Sugar
• 15g Coco Powder
• 20g Smoked Brandy

Additives

• Soy Lecithin 2g
• Xanthan Gum 2g

Steps

First off melt the chocolate in a glass bowl over a pan of simmering water. Meanwhile in a separate saucepan combine the water, sugar and coco powder and bring to a simmer whilst whisking.
Next stir the hot sugar and coco mixture into the melted chocolate. Mix well for a minute or two, and then stir in the smoked brandy.
Set the chocolate mixture to one side to cool completely. Once cooled blend in the Lecithin and Xanthan gum with a hand blender. Now set the mix to one side to sit covered overnight (12-24 hours).
After it has been sat overnight you are ready to foam the mixture. First give the mix a good stir to loosen it up a little (it will be quite thick). Next spoon the mixture into a ½ liter cream whipper and charge with one bulb of Nitrous Oxide.
Shake the whipper vigorously for around 30 seconds, then when you’re ready to serve invert the whipper to dispense your chocolate mousse (if you want a more aerated mousse use an additional bulb of nitrous but I prefer the texture with just one).