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.