RECIPES TOMATO GELATIN INGREDIENTS • tomato pulp 450 g • inverted sugar 90 g • maltodextrin 55 g • granulated sugar 75 g • dextrose 30 g • Stolichnaya vodka 40 g • water 30 g • pectin 8 g • gelatin 6 g INSTRUCTIONS Mix sugar, pectin, dextrose, maltodextrin, inverted sugar, and part of the tomato pulp. Heat in the microwave. Add the remaining tomato pulp and hydrated gelatin, mix, and add the vodka. Pour in 3 mm frames and cool. Dice. Keep refrigerated. COMPOSITION • Baby spinach • Pear gelato • Sheets of Parmesan cheese aged 30 months • Sorrento lemons • Rye bread • Tomato gelatin • Fresh raspberries • Emulsion of extra virgin olive oil, lemon, salt, and Penja black pepper BABY SPINACH INGREDIENTS • baby spinach 150 g INSTRUCTIONS Thoroughly clean and immerse in boiling water with 15% sugar for 15 seconds. Drain and cool on ice. Store. PEAR GELATO INGREDIENTS • water 243 g • lemon juice 9 g • pear pulp 487 g • sugar 158 g • glucose syrup 42 De 49 g • dextrose 49 g • neutral fruit stabilizer 3 g • inulin 2 g INSTRUCTIONS According to best practice. Store. INGREDIENTS • water 243 g • lemon juice 9 g • pear pulp 487 g • sugar 158 g • glucose syrup 42 De 33 g • dextrose 33 g • fruit base 50 35 g • inulin 2 g Ice salad ASSEMBLY AND DECORATION Assemble in the following order: thin slices of toasted rye bread, spinach leaves, fresh raspberries, diced tomato gelatin, quenelle of pear gelato. Complete with sheets of Parmesan cheese and some drops of emulsified oil, lemon, salt and Penja black pepper. 62
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