Heirloom Tomato Cappuccino with Wildflower Honey Foam

Heirloom Tomato Cappuccino with Wildflower Honey Foam

Tomato Water: Dice the tomatoes 2. Mix them with the salt and hang in cheese cloth overnight with a bowl to collect the tomato water underneath. Yields roughly 1 cup tomato water Roux: In a small hotel pan heat the oil, once heated add the flour and whisk.. Continue to cook it on low heat until you achieve a light blonde color, transfer to a bowl and let cool. Cappuccino: Add ... [read full recipe below]

Yield: About a 1/2 quart

Ingredients

  • 6 - globe tomatoes, tomato water
  • 1 tsp - salt, tomato water
  • 2 Tbsp - vegetable oil, roux
  • 2 Tbsp - flour, roux
  • 1/4 cup - sweet sherry, cappuccino
  • 1 - shallot sliced, cappuccino
  • 1 - sprig of thyme, cappuccino
  • 1 cup - heavy cream , cappuccino
  • 1 cup - tomato water from above recipe , cappuccino
  • salt and pepper to taste , cappuccino
  • 1/2 cup - heavy cream , froth
  • 1 Tbsp - wildflower honey , froth
  • pinch of cinnamon , froth
  • 1 bunch - fresh basil , basil oil
  • 1/4 cup - olive oil , basil oil

Directions

Tomato Water: Dice the tomatoes 2. Mix them with the salt and hang in cheese cloth overnight with a bowl to collect the tomato water underneath.
Yields roughly 1 cup tomato water

Roux: In a small hotel pan heat the oil, once heated add the flour and whisk.. Continue to cook it on low heat until you achieve a light blonde color, transfer to a bowl and let cool.

Cappuccino: Add the sherry, shallot, and thyme to a sauce pan. Cook until it is reduced by 1/3 its original volume.2. Add the cream and tomato water to the same pot, reducing that mixture by 1/3. 3. Finally add the roux to the pot and whisk vigorously until the mixture comes to a full boil. Simmer for 15 minutes and season with salt and pepper to taste then strain.

Froth: Whip the cream to soft peaks. Fold in the honey and cinnamon.

Basil oil: Place the basil leaves in boiling water, take the basil right out of the water and place it in an ice bath. Squeeze as much of the water out of the basil as you can. Place the basil and the oil in a blender and turn on high speed. Put through a strainer.

Place tomato cappuccino in a soup cup and top with 1 tbsp of the froth and a few drops of the basil oil. 

Courtesy of Chef Matt Foreman.