Bloody Kumato® Mary - Restaurant Mirko Carturan
Starters and salads

Ingredients (4 servings)

  • 3 Kumato® tomatoes blanched and peeled
  • 15 g gelatine powder
  • 30 g de vodka
  • 5 g Worcestershire sauce
  • 2 drops of Tabasco
  • Dried tomato skin, ground
  • Sugar, maldon salt
  • 4 plastic pipettes

Method 

  1. Blanch, peel and crush the tomatoes.
  2. Add the gelatine and refrigerate for 3 hours.
  3. Mix the rest of the ingredients (except salt, sugar and tomato skin) in a bowl and refrigerate.
  4. Dehydrate the tomato skin, grind to a powder, and mix with the salt and sugar.

Stand out with  original serving ideas

Collect the liquid obtained with the pipettes, make 4 cubes of Kumato® gelatine and dip them in the Kumato® powder. Pierce with the pipette and serve in a shot glass. No pairing is required, as it is a textured cocktail. Skewer drizzled with a balsamic reduction.