Tomato Gaspacho Pearls:

2 pcs large fresh tomatoes

1 pc garlic

1 c tomato juice

2 tbsp red wine vinegar

½ tbsp sugar

Salt and pepper to taste

40 g gulaman (agar agar)

As needed, olive oil, chilled

Puree tomatoes, garlic, juice, vinegar, sugar in a blender. Season to taste. Pass through a cheesecloth. Combine the juice and agar agar in a pot and bring to a boil. Fill the injection with the mixture and drop in the chilled oil. Strain and wash with running water to remove excess oil.

Cucumber-Mint Pearls:

1 pc cucumber, peeled and seeded

30 ml mint syrup

10 pcs mint leaves

2 tbsp water

Puree cucumber, syrup, mint leaves in a blender. Add water. Pass through a cheesecloth. Combine the juice and agar agar in a pot and bring to a boil. Fill the injection with the mixture and drop in the chilled oil. Strain and wash with running water to remove excess oil.

Raspberry and Lime Froth:

50 g frozen raspberry

1 c water

2 tbsp lime juice

1 tbsp sugar

¼ tsp Xanthan Gum

Simmer raspberry and water for about 15 minutes. Cool and pass through a cheesecloth. Add lime juice, sugar and Xanthan Gum. Hand-blender until frothy.

Manchego Stick:

Tuile mixture:

75 g egg whites

50 g powdered sugar

50 g melted butter

50 g flour

40 g Manchego powder or grated finely

Pinch chili powder

10 g almond powder

Bake tuile mixture and shape into thin tubes. Mix Manchego, almond and chili powder. Fill the tube with the powder mixture.