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Recipes:
Gazpacho Gelée with Raw Vegetables & White Foam
Ingredients:
- 21 medium-size Culinary Parchment Baking Cups
- 8 red vine tomatoes, peeled and seeded
- 1 red pepper, peeled and seeded
- 2 cloves of garlic
- 1/2 cup (125 mL) of white onion, chopped
- 1/2 cucumber, peeled and seeded
- 1 tablespoon (15 mL) sherry vinegar
- Salt and pepper to taste
- 1 tbsp (15ml) sugar
- Tabasco to taste
- 200 gm of one-day-old bread
- 8 gelatin leaves, or 2 packs (each equalling 1/4 oz) granulated gelatin
- 1 cup (250 mL) almonds, soaked for 8 hours
- 2 cups (500 mL) water
- 4 teaspoons (20 mL) extra virgin olive oil
Preparation Instructions:
For gazpacho:
- Mix all ingredients – except gelatin, almonds, water and olive oil – in blender
- Prepare gelatin as instructed on package
- Take one cup of the gazpacho and bring it to boil, adding 7/8 of the prepared gelatin, making sure it dissolves properly
- Add warm gazpacho back into blender and blend again
- Set the gazpacho into Culinary Parchment baking cups (reinforce 2- or 3-deep to prevent seepage)
- Let stand at room temperature for 3 hours, and then place in fridge for 1 day
For white foam:
- Mix remaining ingredients (remaining gelatin, almonds, water and olive oil) in blender
- Pass through fine strainer
- Pour into serving glasses (or whipped cream dispenser if available)
- Add foam to top of gazpacho before serving
