Kumato® textures: Ravioli - Mousse - Sorbet - Soup - Ristol Viladecavalls

Starters and salads

 

Ingredients (4 servings)

Toasted milk ravioli with Kumato® tartare:

  • 1.5 litres fresh milk
  • 2 Kumato® tomatoes
  • 1 spring onion
  • 5 pickled gherkins
  • 1 dl virgin olive oil, salt

Warm Kumato® Mousse

  • 2 fresh egg whites
  • 2 Kumato® tomatoes
  • 1 packet tapioca
  • Salt, virgin olive oil, sugar

Savoury Kumato® sorbet

  • 3 Kumato® tomatoes
  • 2 fresh egg whites
  • Salt
  • Virgin olive oil

Kumato® soup with black vodka

  • 2 Kumato® tomatoes
  • 1 dl black vodka
  • 8 drops Worcestershire sauce
  • 3 drops Tabasco
  • Egg pearls (for garnish)
  • 1 fresh egg
  • 2 dl sunflower oil

Method 

Toasted milk ravioli with Kumato® tartare:

  1. Bake the fresh milk in a Gastronorm tray in the oven for three hours at 100°C.
  2. Allow to cool and remove the toasted fat layer, cut into 7 x 7 cm squares.
  3. Blanch the tomato and dice with the onion and gherkins.
  4. Dress and prepare the ravioli.

Warm Kumato® Mousse:

  1. Make a tomato sauce with the Kumato® tomatoes, salt, sugar and olive oil.
  2. Mash and cook the tapioca for 7 minutes.
  3. One part for mashing and the other part for making the Kumato® tomato “coral”.
  4. Beat the fresh egg whites until stiff, add the sugar and a tablespoon of crushed Kumato® tomato.
  5. Steam for 3 minutes and set aside.

Savoury Kumato® sorbet:

  1. Blend all the ingredients, freeze and churn the sorbet with the Pacojet.

Kumato® soup with black vodka:

  1. Puree all the ingredients and strain. Set aside.