Yuzu-coconut ice
cream
210g simple syrup
60 grams agave nectar
40g yuzu juice
4g salt
395g coconut milk
150g heavy cream
105g yogurt
Mix the simple syrup, agave nectar, yuzu juice and salt together. Stir the coconut milk, heavy cream and yogurt together. Stir both mixes together until smooth. Strain through a fine meshed conical strainer. Refrigerate for four hours or overnight to allow the flavors to mature.
Bitter Tomato
Marmalade
3000g tomatoes (blanch, peel and seed becomes 2600g)
300g orange maramalde
50g blood orange bitters
20g salt
310g isomalt
10g caraway seed
Use a pairing knife to remove the core from the tomatoes. Blanch them for ten seconds in boiling water and then shock in an ice bath. Using your hands, break the tomatoes apart and scrape out all the seeds. Reserve all the scrapings. Once all the tomatoes are broken apart, strain the tomato scrapings through a strainer onto the de-seeded tomatoes. The seeds will be caught in the strainer and the juices will coat the tomatoes.
Put the isomalt into a large heavy bottomed rondeaux and put the heat on medium. Let the isomalt slowly melt and begin to caramelize. When the caramel is dark, just shy of black, sprinkle in the caraway seeds and let them toast for a second in the hot caramel. You will hear a few of them pop. Once the caraway are in the pot, add the tomatoes and their juices. Be careful during this addition because the hot caramel will sputter and spew hot sugar as the cool tomatoes come in contact with the molten sugar. Once the tomatoes are in the pot, stir the mixture to make sure all the caramel is loose from the bottom of the pot and then start cooking the tomatoes. While cooking, skim any foam which rises to the surface of the pot. The tomatoes will continue to cook down as the water evaporates and the tomatoes concentrate. The entire cooking process will take several hours. As the tomatoes cook down and become thicker in consistency make sure to stir the mixture and scrape the bottom of the pot to prevent the tomatoes from sticking and scorching. The tomato marmalade will be finished when it takes on a shiny appearance and all of the moisture is absorbed into the tomato flesh.
To Finish
50g blood orange bitters
2g salt
Mix the salt and the blood orange bitters. While the tomato marmalade is still warm, stir in the bitters and salt mixture. Cool the marmalade and reserve.
Bitter tomato
marmalade fruit leather
480 grams Bitter Tomato Marmalade
8 sheets of acetate 20 cm long and 5 cm wide
Puree the bitter tomato marmalade in a food processor until it is smooth. When the mixture is smooth, pass the marmalade through a fine screened tamis. Reserve the smooth marmalade in a container. Spray the sheets of acetate with pan spray. Use a paper towel to wipe the acetate sheets leaving a fine film in place. Use an offset spatula to spread an even layer of the smooth tomato marmalade on the acetate sheets. The thickness should be less than 2mm. Once all eight sheets are coated with the marmalade place the sheets in a dehydrator set on medium and allow to dry. This will take several hours. When the sheets are dry to the touch, peel them off the acetate sheets and return them to the dehydrator for another hour. The dried tomato sheets should be flexible and dry to the touch. Use a pair of scissors to cut the the dried tomato sheets into 2 cm squares. Return the squares to the dehydrator until ready to use. If the squares become tacky, turn the dehydrator back on and dry the sheets to remove the absorbed moisture. There will be more tomato puree and squares than are needed to complete the dish.
Coconut Yuzu ice cream
coated fruit leather
Coconut-Yuzu ice cream
Bitter tomato fruit leather squares
2 liters of liquid nitrogen
Use surgical tongs to pick up a square of bitter tomato fruit leather and dip it into the ice cream base. The ice cream will lightly coat the fruit leather. Place the dipped fruit leather into the liquid nitrogen. The extreme cold of the nitrogen will freeze the ice cream around the fruit leather. Use the tongs to pick up the dipped square out of the nitrogen and place it back in the ice cream base. Another layer of ice cream base will cling to the square. Place the dipped square back into the nitrogen to freeze the ice cream. When the second layer of ice cream is frozen in place remove the square from the nitrogen and place it back in the ice cream base to get a third and final coat of ice cream. When the square is coated in the base remove it from the mix and place it in the nitrogen to freeze the final ice cream layer in place. When the final layer of ice cream is frozen remove the square from the nitrogen and place the square on a tray in the freezer. Repeat the process with the other bitter tomato fruit leather squares. You will need at least twenty four ice cream coated fruit leather squares.
Coconut Puffed
Wild Rice
110 grams coconut oil
110 grams canola oil
50 grams wild rice
20 grams powdered coconut milk
2 grams salt
0.15 gram cayenne pepper
Place the coconut oil and canola oil in a small pot so that it comes only one third of the way up the side of the pot. Heat the oils till they reach 177 degrees C. Line a half sized sheet pan with paper towels. In four small batches fry the wild rice in the oil. The rice will sizzle and puff. Not every grain will puff, that is alright. When the rice puffs, use a fine meshed strainer to remove the rice from the oil and drain it on the paper towels. Continue to fry and drain all the rice. When the rice is fried, remove any grains which did not puff. Sift the coconut milk powder, salt and cayenne together. Add the drained puffed rice and toss all the ingredients in the bowl to coat evenly. Place the coconut coated puffed wild rice in an air tight container and reserve.
To Assemble
113 grams Blis wild brook trout roe
Bitter Tomato Mamalade
24 coconut-yuzu Ice Cream coated fruit leather squares
Coconut puffed wild rice
Place a spoonful of the bitter tomato marmalade in the center of each plate. At the two o’clock position place a small cluster of puffed wild rice. The rice will be touching the tomato marmalade. Place one coconut-yuzu ice cream square on the puffed rice and arrange two other squares on the tomato marmalade. Place a large spoonful of the trout roe on top of the ice cream squares and then accent the squares and the roe with more coconut puffed wild rice.
