Gastronomixs

Tomato tasting platter

Tomatoes are a very important horticultural product in the Netherlands of which we can be extremely proud. Tomatoes are loved by all and provide endless possibilities. Yet very little versatility is shown by restaurants when using this fruit, which is often regarded as a vegetable. We have chosen to showcase the more unusual flavour combinations of tomato and have opted to include an additional tomato structure. The clear juice of the tomato is used to create a light and fluffy texture, with gelatin as the only other ingredient so that we retain the tomato's rich flavour. Create endless variations on the basis of this idea, incorporating textures and flavours from the component charts. 

Serves 10

Tomato tasting platter

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Ingredients

500

ml

tomato bouillon

4

 

kaffir lime leaves

 

 

peel of 1 lime

1

 

star anise

500

g

pure tomato bouillon (see tomato components)

18

g

gelatin leaves, soaked in cold water

250

g

water

50

g

basil

40

g

sugar

4

g

gelatin leaves

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Based on availability.

 

 

We used:

 

honey tomatoes

 

 

coeur de boeuf

 

 

yellow vine tomatoes

 

 

orange vine tomatoes

 

 

brown sugar tomatoes

 

 

mini roma tomatoes

200

g

water

1

tea bag

rooibos and cinnamon tea

1

 

cinnamon stick

1

tsp

honey

 

pinch of

salt

1

g

agar agar

 

 

cheese tuiles

 

 

dried black olives

10

 

raspberries

As needed:

 

watermelon balls

As needed:

 

buffalo mozzarella

2

 

aubergines

1

clove

garlic

 

 

salt and pepper

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Preparation method: tomato marshmallows
  • Divide the tomato bouillon into two parts measuring 100ml and 400ml.
  • Place the 400ml of bouillon in the freezer and chill to 1°C.
  • Heat the other portion to around 60°C before adding the gelatin that has been presoaked and squeezed out. Wait for the gelatin to dissolve.
  • Transfer this mixture to a planet mixer bowl and then start beating it gently.
  • Once the mixture starts producing a lot of froth, turn the machine up to medium speed and gradually add the ice-cold bouillon.
  • The cold liquid will cause the gelatin to set and trap the air that has been beaten into the mixture.
  • Keep on beating the mixture until you have a light and fluffy mousse.
  • Rub some olive oil onto a Gastronorm tray and spoon the mixture on top.
  • Spread the mixture thinly, cover with a layer of plastic film, and place in the freezer. This makes it easier to cut out shapes later.
  • Once the mixture is frozen, cut out shapes using a round cutter and store them covered in the freezer.
Preparation method: tomato tea
  • Mix the tomato bouillon with the flavour enhancers and leave to infuse on a low heat.
  • Allow to cool.
Preparation method: aubergine crème
  • Cut each aubergine in half lengthwise and then in half again.
  • Remove the seeds and skin.
  • Chop the remaining flesh into small pieces.
  • Braise the mixture until cooked and season with crushed garlic, salt, and pepper to taste.
  • Purée the mixture in a thermo blender until you have a smooth consistency.
Preparation method: basil gel
  • Blanch the basil leaves before quickly cooling them in iced water.
  • Grind in a food processor with the water and sugar and strain the mixture.
  • Heat some of the liquid to dissolve the soaked gelatin.
  • Mix it with the remaining basil water and strain.
  • Refrigerate until chilled.
  • Use a food processor or blender to mix the jelly into a gel. 
Preparation method: cinnamon tea gel
  • Put the water and cinnamon stick in a pan and bring to the boil.
  • Place the tea bag in the pan and leave to infuse for ten minutes on a low heat.
  • Refrigerate overnight.
  • Strain and then measure 100g of the tea.
  • Heat together with the agar agar and then add the honey and salt.
  • Refrigerate until chilled.
  • Use a food processor or blender to mix the jelly into a gel.
Finishing & presentation
  • Place a frozen tomato marshmallow circle on each plate and leave to defrost.
  • Chop the selection of tomatoes into the required shapes. It is advisable to peel the larger varieties. You could use an apple corer to punch out cylindrical shapes. 
  • Distribute the honey tomatoes and other varieties over the marshmallow.
  • Finish with the gels, basil, dried black olives, cheese tuiles, and buffalo mozzarella, and serve with a glass of tomato tea.

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