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Chilled Vaudois Vine Tomato Towers with Guacamole

Tomato and Avocado, what a combination, yet never quite in the way you imagine. Chef Franck Giovannini is a master of beautiful plating and this exquisite dish tastes even better than it looks…makes perfect sense to me…this is Michelin star winning cuisine!

SERVE 4

INGREDIENTS

  • 8 ripe beef tomatoes
  • 20 g celery, cut in brunoise

Tomato Velouté 

  • 150 g single cream
  • 40 g shallots, finely chopped
  • 4 ripe tomatoes, cut into quarters
  • 1 tablespoon tomato concentrate
  • 2 g gelatine (pre-soaked)

Tomato Coulis 

  • 100 g tomato flesh
  • 1 tablespoon tomato concentrate
  • Potato starch
  • (diluted in cold water)

Guacamole 

  • 2 ripe avocados
  • 20 g white onion
  • 20 g red pepper, peeled
  • Lemon juice
  • Tequila to taste

 

TO SERVE

  • Powdered dried tomatoes
  • Seasonal sprouts
  • Celery, sliced diagonally

Seasoning                                          

  • Salt, pepper and Tabasco sauce
  • Pepper mill with a 4-peppercorn mix,
  • Extra fine sea salt, olive oil
  • Sugar

 

METHOD

 Tomato Velouté 

  1. Heat the olive oil in a pan and sweat the shallots.
  2. Add the tomatoes and a pinch of sugar. As soon as the juice comes out of the tomatoes, add the tomato concentrate and leave to stew gently for 5 minutes.
  3. Add the cream and bring to the boil. Allow to simmer for 1 minute, blend and strain through a wire mesh chinoise.
  4. Season with salt and Tabasco sauce. Add the softened gelatine and mix well.

 

ASSEMBLY

  1. Remove the skin from the 4 tomatoes. Cut off the top and bottom of each tomato and set aside for the coulis.
  2. Scoop out the insides of the tomato to leave clean segments of tomato flesh.
  3. Set aside the insides for the coulis.
  4. Cut these segments to fit 8 stainless steel rings and layer them inside.
  5. Layer a little of the celery brunoise on top of the tomatoes and fill the rings to the rim with the tomato velouté.
  6. Set aside for 2 hours in the fridge, Set aside the rest of the velouté in a piping bag and chill, ready to serve.

 Tomato Coulis 

  1. Blend the insides of the tomatoes together with the tomato concentrate. Pass through a fine-mesh chinois.
  2. Bring the tomato juice up to the boil and season with salt, pepper and Tabasco sauce.
  3. Thicken slightly with potato starch, then set aside in the fridge.

Guacamole 

  1. Blend the avocados, peppers and onion. Season with salt, pepper and Tabasco sauce. Add sufficient lemon juice and white Tequila to taste.
  2. Pass through a fine mesh sieve and transfer to a piping bag with a small, plain nozzle. Set aside in the fridge.

 

TO SERVE

  1. Turn the rounds out and sprinkle with a fine layer of powdered dried tomatoes. Pipe small spots of guacamole in an even pattern all over the top, then garnish harmoniously with the diagonal celery slices and fresh seasonal sprouts.
  2. Season with extra fine sea salt and freshly ground medley of peppercorns.
  3. Using a brush, spread the tomato mayonnaise evenly over the right-hand side of the plate.Position 2 tomato towers

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