Deconstructed Heirloom Tomato Salad with Goat Cheese Panna Cotta and Agar Tomato Gel

Ingredients

Yield:

1 plate

• Agar Tomato Gel

  • 525g tomato juice (18.5 ounces)
  • 6.5g agar agar (0.23 ounces)

• Goat Cheese Panna Cotta

  • 4 ounces goat cheese, at room temperature
  • 1 tsp unflavored gelatin
  • 1 cup cream
  • ½ cup whole-milk yogurt
  • Salt and freshly ground pepper to taste

• Basil Pesto

  • basil leaves - 2 generous handfuls
  • 3 cloves garlic
  • 1 tbsp pine nuts
  • ¼ cup extra virgin olive oil
  • 2 tbsp Parmesan cheese

• Garnish

  • 4 heirloom tomatoes
  • Edible flowers

Preparation

Difficulty:

Medium 

 

 

1. Agar Tomato Gel

   1. Combine the juice, and the agar agar in a pot and whisk together.
   2. Bring to a boil while whisking occasionally.
   3. Let simmer for 2 to 3 minutes to ensure the agar agar is fully hydrated.
   4. Pour the hot tomato agar agar liquid into molds and allow to set at room temperature.
   5. Reserve, covered, on the counter for a few hours or in the refrigerator for up to 36 hours.

2. Goat Cheese Panna Cotta

   1. Chop or crumble the goat cheese finely into a bowl and set aside.
   2. Sprinkle the gelatin over 1/4 cup water in a separate bowl and set aside.
   3. Warm the cream over medium-high heat until small bubbles form around the edges.
   4. Stir in the goat cheese and keep stirring until it melts into the cream.
   5. Turn off the heat and add the softened gelatin.
   6. Whisk vigorously until the gelatin and any remaining bits of goat cheese are thoroughly incorporated.
   7. Stir in the yogurt.
   8. Taste season with salt and pepper.
   9. Transfer the warm cream mixture to a glass measuring cup and carefully into silicone molds.
   10. Refrigerate for four hours, or overnight.

3. Basil Pesto

   1. Place all ingredients except olive oil in a blender. With the blender on, stream in the olive oil. Puree till smooth and desired consistency, adding more olive oil if needed.

4. Plating

   1. Halve the tomatoes and place on a plate.
   2. Arrange the goat cheese panna cotta around the tomatoes.
   3. Dollop spoonfuls of the basil pesto around the tomatoes and panna cotta.
   4. Drizzle and dollop spoonfuls of the tomato agar gel onto the plate.
   5. Garnish with edible flowers.