Techniques: GELIFICATION
Additives: COLD SOLUBLE GELATIN, TAPIOCA MALTODEXTRIN, AGAR-AGAR

INGREDIENTS 

• 4-5 tomatoes 
• salt, to taste 
• pepper, to taste 
• 3/4 cups (180 ml) balsamic vinegar 
• 2 cups (470 ml) cold vegetable oil 
• 1.75 oz (50 g) basil leaves 
• 3/4 cup (180 ml) vegetable oil 
• 1 sachet (4 g) COLD SOLUBLE GELATIN 
• 3.5 (100 g) TAPIOCA MALTODEXTRIN 
• 1 sachet (2 g) AGAR-AGAR 

DIRECTIONS 

TOMATO SPONGE 

Peel the tomatoes. Use a blender to liquefy the tomatoes into a coulis. Strain the coulis through a sieve and reserve 3⁄4 cup (180 ml) of tomato juice without pulp.
In a cylindrical container, use a hand blender to incorporate the COLD SOLUBLE GELATIN into the tomato juice. Let sit for 5 minutes.
Pour the mixture into a large oval-bottom bowl. Whip the mixture with a whisk for 10 minutes, as you would for a meringue.
Pour the preparation into a flat-bottom container with sides measuring between 3⁄4 and 11⁄2 inches (about 3 cm) in height. Refrigerate for 3 hours.

BALSAMIC VINEGAR PEARLS 

Put the 2 cups of vegetable oil in the freezer for at least 30 minutes.
Bring the balsamic vinegar and the AGAR-AGAR to a boil. Remove from the stove and let sit, uncovered, for 5 minutes.
Pour the cold oil into a glass measuring no less than 6 inches (15 cm) in height.
Fill a pipette with the balsamic vinegar preparation and drip it into the cold oil. Let sit for 2 minutes.
Using a sieve, remove the pearls from the oil and rinse them in warm water.

BASIL POWDER

Use a blender to mix the basil and the vegetable oil. Let sit for 3 hours.
Filter the mixture carefully through a sieve and reserve 1 tbsp (15 ml) of green oil.
Using a fork, gradually mix the TAPIOCA MALTODEXTRIN with the green oil until a powder is obtained.

SERVING SUGGESTIONS 

Carve out portions of the sponge using a round cookie cutter. If not prepared immediately before serving, refrigerate. Arrange on a plate next to the balsamic vinegar pearls and basil powder.

PRODUCTS USED TO CREATE THIS PRODUCT