Modern Caprese

[Nicholo P]

Just wanted to share a dish I made using some modernist equipment and ingredients. Caprese salad. This dish sprung initially from the tomato consomme I made 2 weeks ago using a centrifuge.

Components:

Tomato gelee

freeze dried roasted garlic

basil puree

smoked extra virgin olive oil

tomato powder

buffala mozarella

Feel free to visit the blog for more details and another photo.

http://playingwithfoodandgel.blogspot.com/2011/09/new-caprese.html

[Genkinaonna]

That's lovely, Nicholo...I'd happily order a couple for dinner

[ScottyBoy]

Excellent, would love to taste that.

[Nicholo P]

Thanks for the kind words Genkinaonna.

Something I wanted to add. The gelee is clear enough to do a magnifiying glass effect to the flash I used for the photo. Take a look at the bright white dot beside the gelee.

[eternal]

Did it taste good?

[Keith_W]

It looks beautiful! A couple of questions if you don't mind - what did the tomato gelee taste like? Did it have much tomato flavour left, after the centrifuge? Was there a difference in taste before and after you gelled it?

I have access to a medical centrifuge, but I doubt if my lab scientists would let me anywhere near the thing

Edited September 15, 2011 by Keith_W (log)

[Nicholo P]

Eternal, YES, it tasted really good. I just need to find better basil. The ones available at the nearby grocery store give off a bit too much earthy flavour when blitzed to a puree.

Kieth_W, the tomato gelee had a very intense tomato flavour. Everyone here agreed and liked the flavour release. The only thing is that since it is presented in such a different way from what a tomato would appear, it takes a while for people to clue in. They all agree it tastes like something very familiar. When I tell them it's tomato, they do the "YES, THATS IT" expression. There was no difference in the taste, but a slight difference on how quickly the flavour is released. Just the physics of a liquid being more volatile perhaps.

[TheNoodleIncident]

That's amazing - great work. I really like how you used the red powder as a point of identity for the clear gelee. How did you make the powder?

I really wish I had the ingredients/machinery/time to experiment with stuff like this.

[Nicholo P]

I freeze dried some tomatoes and then ground them in a vitamix blender. Alternatively, I hear you can buy tomato powder, haha! Though I'm not quite sure where.

[cbread]

Tomato powder is available at Spice House. www.thespicehouse.com/spices/tomato-powder

Edited September 15, 2011 by cbread (log)