Just by looking at the photo, many questions come to mind. Is this eaten? What do tomatoes have to make them shine so bright? If they look like a toy? Well, let's dispel the doubts. These three cute little tomatoes that you see are work of the Andalusian chef Dani García, who runs the Calima restaurant at the Hotel Gran Meliá Don Pepe in Marbella. Dani García, among other Spanish chefs, have been experimenting in recent years with molecular cuisine, that kitchen Visually minimalist but scientifically and manually laborious as uses ingredients and technology until recently typical of the industry to renew the textures, cooking methods and presentations of traditional foods and dishes .
We wanted to bring this contemporary cuisine to Recetín for its fantastic, colorful and fun look. On the other hand, children love an experiment. Obviously we are not going to start making these dishes at home because neither their ingredients nor their preparation methods are affordable for a home, but who is going to take away the taste of young and old from browsing and learning.
When we tell you how Dani has created these little tomatoes, you will understand it better. But yes, that culinary rule that says that "Everything on the plate is eaten". The truth is that we have had the opportunity to see how these tomatoes are made and taste in a seminar in which Dani collaborated and you cannot get an idea of how they explode in your mouth when you bite them. Fascinating mix of flavors and textures, a delight for the senses.
This dish is specifically called The Tomato Orchard and consists of three fake tomatoes of different colors and fillings. One is filled with pipirrana, an Andalusian dish made with chopped vegetables and fish in a vinaigrette. Another, beet. A third is filled with a cream of green tomato, beans and avocado.
The assembly of the tomatoes is as follows. Firstly, once the fillings are made, it gives them a fluffy texture based on gelatin and rehydrated powdered egg white. Next, wrap the filling balls in a transparent film to shape them into little tomatoes with their little wrinkles and pass them through liquid nitrogen to freeze the outside of the little tomatoes quickly and then place them in the freezer.
The film that will cover these tomatoes is made by Dani from tomato vegetation water, a vegetable gelling agent, and ruby and gold powder. Dani immerses the tomatoes in this mixture and again passes them through liquid nitrogen to fix the film and preserve its structure. Then the tomatoes are placed in a chamber at 12º C so that their interior offers the texture of a mousse.
What a great job Dani has stuck with. But why are these tomatitos sensational? Let's hope that children with recipes like this become enthusiastic about cooking and gastronomy, a wonderful world that in the end serves to eat healthy but, why not, enjoying and having fun.