Italian

Sorbello tomato carpaccio, basil and caviar

Name: Sorbello tomato carpaccio, basil and caviar
Yield: 4
Cuisine: /italian
Ingredients: 300g mixed variety, large heirloom tomato; 10 green basil Leaves; 10 purple basil leaves; 20g Osetra Caviar; 50ml 72 Tomates tomato liqueur; 60ml Extra Virgin Olive Oil; Flake salt to taste; Jelly; Reserved tomato trim; Basil stalks; Salt flakes; 100ml weak chamomile tea; 1 sprig lemon verbena; 1 sprig lemon thyme; 5g gelatine leaf

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Celebrate the arrival of spring and the availability of new, seasonal tomatoes with this knockout tomato dish by all-star chef, Monty Koludrovic.

300g mixed variety, large heirloom tomato
10 green basil Leaves
10 purple basil leaves
20g Osetra Caviar

Dressing

50ml 72 Tomates tomato liqueur
60ml Extra Virgin Olive Oil
Flake salt to taste
Jelly
Reserved tomato trim
Basil stalks
Salt flakes
100ml weak chamomile tea
1 sprig lemon verbena
1 sprig lemon thyme
5g gelatine leaf

Method

1.

Thinly slice the tomatoes and lay straight onto a large round plate. Be sure to mix the colours and sizes as you go. The perfect thickness is as thin as you can get a complete unbroken slice, which will not disintegrate (approx. 3mm).
2.

Season with salt and squares of cut purple and green basil.
3.

For the dressing combine all the ingredients and mix well to combine. Drizzle over tomatoes.
4.

For the jelly, combine reserved tomato trim with herbs, salt and lukewarm tea. Crush with clean hands to macerate and expose the liquid in the flesh and allow to sit for at least 6 hours. Strain through cheese cloth.
5.

Measure 250ml of the liquid and set aside. Bloom the 5g gelatine in iced water. Heat 75ml of the reserved tomato liquid to melt the gelatine. Strain into the remaining 175ml, mix well and set in the fridge on a tray lined with plastic wrap. The jelly should be approx 5mm thick. Cut out discs of jelly using a metal cutter and set aside.
6.

Season jelly with salt and arrange on top of the tomatoes with caviar.