Directions
- 1Combine prawns, tomatoes, onion, and green tomatoes and beans in a bowl.
- 2Add oil and let it macerate in fridge for 3 hours.
- 3Pass the mixture through a juicer and sieve.
- 4In a saucepan, whisk together water and cornflour.
- 5Mix the cornflour mixture with the juice from step 3 using the immersion blender.
- 6Vacuum pack and let settle in the fridge for 24 hours.
- 7In a bowl mix the settled mixture with sugar.
- 8Prepare small round shapes with the mix using a ladle.
- 9Cover the shapes in a plastic bag and shape it in the shape of a tomato.
- 10Dip the shapes into liquid nitrogen until it freezes.
- 11Prepare a sauce by whisking together water, sugar, red colorant, and mustard in a saucepan.
- 12Dip the frozen tomato shapes into the sauce.
- 13Serve the final product over a bed of the avocado gazpacho with sugar snap and prawns.
Ingredients
- 1 special prawns from Motril
- 1 avocado gazpacho
- 1 sugar snap
- 1 raf tomato
- 1 pipirrana
- 1 juice of green tomatoes
- 1 green beans
- 1 quisquillas
- 1 oil
- 1 water
- 1 cornflour
- 1 sugar
- 1 red colorant
- 1 mustard
Equipment
knifebowljuicerimmersion blendervacuum packerstand mixerladleplastic bagsmall metal cupclothespinwooden skewersaucepanwhisk
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