- Black olive Crumble Topping
- 175g Flour
- 75g Butter, softened
- 40g black olive
- Blend butter with black olives and chill
- Mix butter and flower in robo coup
- Add pinch of salt and back on 180 for 15 minutes or until crunchy
- Tomato bavoir
- 50ml olive oil
- 500gr chopped tomato
- ½ Spanish onion finely diced
- ½ bay leave
- 10gr tomato puree
- 2 cloves of garlic
- Sweat of the onions in olive oil and add the bay leave garlic and tomato puree
- Cook on low heat for 2-3 minutes and add the tomatoes.
- Slowly stew the mix until thick.
- Season and blend and pass.
- 2 leaves of gelatine
- 50ml white wine vinegar reduced by half
- Dissolve the gelatine in WW vinegar and add to the passed tomato base.
- Cool the base
- Whip 200ml of double cream and fold carefully under the cold tomato base.
- Season and fill into shot glasses
- Tomato water jelly
- 15 plum tomatoes
- 2 sticks of celery
- 1 clove of garlic
- 2 pinches of salt
- Blitz everything together and hang over night in the fridge
- Soften 3.5 leaves gelatine in 250ml tomato water and heat to dissolve
- Pass and cool before topping the bavoir with the jelly
- Parmesan espuma
- 50gr flower
- 50gr butter
- 400ml milk
- 60gr grated parmesan
- 60ml cream
- 150ml tomato water
- Juice of ½ lemon
- Seasoning
- In a medium saucepan melt the butter, add the flour to make a roux, add seasoning.
- In a separate saucepan bring the milk and stock to the boil; add ladles of boiling milk-stock one at a time to the cooked roux. Stir well after each addition to secure a smooth sauce. Add the rest of the milk and cook the sauce for six minutes over a moderate heat.
- Add the grated Parmesan cheese to the double cream and blend.
- Pass the Parmesan cream through a fine sieve and pour into a cream whipper, charge with two pellets, shake vigorously and let the espuma chill over ice.
- Tomato and olive salad
- Blanch 2 tomatoes and dice finely
- Chop 5 black olives finely and mix with tomatoes
- Place on top of the jelly
Tomato and parmesan crumble
Ingredients
Method
extra
olive tapanade
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