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.