Liquid Caprese / Mozzarella with Tomato and Dashi broth

Ingredients

Tomatowater

300g of plum tomatoes

300g of San Marzano tomatoes

20g of basil

1 garlic clove

5g of sugar

3g of vinegar

3g of salt

Tomato sponge

60g of tomato paste

60g of rice, cooked and cooled

3g of sugar

6g of cornflour

1 egg

3 egg whites

Dashi broth

20g of kombu, rinsed and dried

50g of shiitake mushroom

120g of bonito flakes, sometimes called katsuobushi

8g of mirin

6g of soy sauce

500ml of water

Roasted cherry tomatoes

4 cherry tomatoes, halved

1 tsp olive oil

1 pinch of salt

To serve

16 buffalo mozzarella balls, about 20g each

50g of iceberg lettuce, finely shredded

20g of edamame

1 handful of broccoli rabe, cut into florets

basil cress, to garnish

How to Make

1.Begin the day before with the tomato water. Place all the ingredients in a blender and blitz to form a loose purée

300g of plum tomatoes

300g of San Marzano tomatoes

20g of basil

1 garlic clove

5g of sugar

3g of vinegar

3g of salt

2.Pour into a muslin cloth suspended above a bowl to catch the strained liquid dripping through. Leave to hang in the fridge overnight

3.The same day, place all the ingredients for the tomato sponge in a blender and blitz to combine. Pour into a siphon gun and leave to rest overnight

60g of tomato paste

60g of rice, cooked and cooled

3g of sugar

6g of cornflour

1 egg

3 egg whites

4.The dashi broth can also be made ahead. Place the kombu seaweed in a pan with the water and allow to soften for a few minutes before placing over a low heat

20g of kombu, rinsed and dried

500ml of water

5.Add the shiitake mushrooms and heat through to 90°C, skimming away any surface residue as it appears. Remove the kombu to prevent the broth from becoming too bitter, then add the bonito flakes and remove the pan from the heat

50g of shiitake mushroom

120g of bonito flakes, sometimes called katsuobushi

6.Leave the broth to sit for 30 seconds before straining through a muslin cloth into a clean pan. Allow to cool, then mix in the mirin and soy sauce. Sit well and reserve until needed

8g of mirin

6g of soy sauce

7.On the day of serving, preheat the oven to 160°C/gas mark 3

8.Season the cherry tomato halves with the oil and salt, place on a baking tray and allow to gently roast for 1 hour

4 cherry tomatoes, halved

1 tsp olive oil

1 pinch of salt

9.Meanwhile, weigh out 500ml of the tomato water and discard the pulp left in the muslin cloth. Mix the tomato water into the pan of cooled dashi broth and place over a gentle heat, bringing up to 70°C

10.As this heats through, remove the tomato sponge siphon from the fridge and insert 2 gas charges. Squirt the sponge mixture into paper cups, filling each one a third of the way up, then place these in the microwave and cook for 30 seconds at 750W. Allow to cool then remove the sponges and set aside

11.To serve, divide the shredded iceberg lettuce between deep dishes or bowls. Top with the mozzarella balls (4 per serving) and scatter over the edamame beans, broccoli florets and a few sprigs of basil cress. Arrange the roasted tomato halves and sponge pieces over the top and pour over the warm broth to serve

50g of iceberg lettuce, finely shredded

20g of edamame

1 handful of broccoli rabe, cut into florets

basil cress, to garnish

16 buffalo mozzarella balls, about 20g each