For 4 people
Vegetable stock 2 cloves of garlic 75 g of thickly sliced carrots 40 g of thickly sliced turnip 65 g of thickly sliced leeks 15 g of thickly sliced celery 50 g of thickly sliced onion 75 g of thickly sliced spring onions 65 g of white wine 500 g of bottled water sunflower oil 40 g of chickpeas soaked the night before 1 stem of parsley Tomato water 400 g of tomato salt sugar Herb juice 210 g of vegetable stock 90 g of tomato water 30 g of rocket 15 g of basil 15 g of coriander 15 g of basil 15 g of leek 6 g of fresh tarragon 1 drop of bitter almond essence Olive oil emulsion 60 g of San Amador extra virgin olive oil 40 g of water 8 g of isomalt 30 g of Greek yoghurt Egg yolk Very fresh medium-sized hen eggs 3% salt and water solution San Amador extra virgin olive oil
Vegetable stock Sweat the vegetables in a pan for 10 minutes without allowing them to colour at all. Pour the white wine and reduce. Add ½ a litre of bottled water. Boil, remove the froth and leave to cook on a low heat for 90 minutes. At the end, add the parsley and leave in infusion. Drain, cool and set aside until ready to use.
Tomato water Wash and dry the tomatoes. Remove the stalks and place in a container. Blend in a Turmix and sieve. We will obtain a transparent but coloured liquid. Pour it into a frying pan and heat on a very low flame without boiling. This is done so that the impurities rise to the surface without spoiling the water, facilitating complete clarification, in order to obtain a transparent, colourless liquid.
Herb juice Wash all the herbs in a water and vegetable disinfectant solution. Rinse in a container with water and plenty of ice. Drain on kitchen paper. Place all the ingredients in a blender and blend into a green juice. Sieve to eliminate impurities and store in the fridge.
Olive oil emulsion Make a syrup with water and isomalt. Cool to room temperature, add the yoghurt and olive oil and mix in the Turmix to obtain a smooth mixture. Store in the fridge.
Herb bubbles For every litre of herb juice, we are going to use 1.2 g of xanthan and 20 g of powdered egg white (Ovoeve). Gradually add the xanthan and powdered egg white to the Turmix beaker, with the hand blender inside. Leave overnight in the fridge in a sealed container in the fridge. The next day, make bubbles with the tube.
Egg yolk Separate the yolks from the whites and place them in the saline solution for 25 minutes. Carefully remove each yolk with a spoon soaked in a little olive oil.
Egg yolks with olive oil emulsion Make a small incision in the top of each yolk to introduce a syringe in order to partially empty the yolk. Fill it up with olive oil emulsion.
Garnish Place the yolk on a plate, flavour with the grapefruit zest and rest the herb bubbles on the yolk. Using a pipette, add a few drops of olive oil here and there.
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