“BLUE-BLACK” VEGETABLES AND TRUFFLE. HOT-AND-SOUR, SWEET, SOUR AND UMAMI. CORN, LYCHEES AND AMARILLO CHILLI

INGREDIENTS  (to serve 4)
Step 1:
Semi-dried tomatoes
15 cherry tomatoes
1 litre water
500 ml soy
500 gr sugar
8 cloves garlic
120 gr ginger
Creamed tomato
1.3 kg tomatoes
13 gr agar-agar
45 gr tomato juice
Black pepper
Olive oil
Powdered tomato
Huitlacoche
50 gr garlic
200 gr purple onion
500 gr tomato
1.4 kg huitlacoche
800 gr sweet corn
500 gr chicken stock
400 gr cream
20 gr squid ink
Salt
20 gr vegetable gelatine
Others:
100 gr black truffle (melanosporum)
60 gr sweet corn grains
150 gr buffalo butter
30 gr amarillo chilli (puréed)
Step 2:
Maize cannelloni
650 gr sweet corn
2 gr agar-agar
3 gr gellan gum
2 sheets gelatine
Creamed mozzarella
500 gr mozzarella
45 gr lactic ferment
750 gr cream
Salt
Pepper
Nutmeg
Step 3:
Corn and vanilla jelly
1.2 litres liquidised sweet corn
Salt
Sugar
6 gr agar-agar
4 vanilla pods
Corn and ginger soup
200 gr liquidised sweet corn juice
70 gr liquidised ginger juice
35 gr lemon juice
Salt
Sugar
Others:
40 gr crisp sweet corn grains
4 lychees
20 gr Madras curry powder
PREPARATION
Step 1:Semi-dried tomatoes: Blanch the tomatoes and remove the skin. Prepare a marinade with the other ingredients and bring to the boil. Add the peeled tomatoes and cook for at least 1 hour. Remove from the heat and leave to stand for 1 hour. Transfer to a perforated traY and place in the oven at 120ºC for 45 minutes.
Creamed tomato: Blend the tomatoes in a kitchen robot. Strain through a chinois strainer and recover 1 kg tomato pulp. Add agar-agar and bring to the boil. Leave to cool on a tray. When cold, blend in a kitchen robot together with the tomato jucie, and season with black pepper and olive oil.
Huitlacoche: Fry the chopped garlic with the onion. When soft, add the chopped tomato and continue to fry. Add the huitlacoche, corn, squid ink and chicken stock. Cook. Finally add the cream and blend for several minutes in a kitchen robot. Strain through a chinois strainer.
Transfer the mixture to a pan together with the vegetable gelatine and bring to the boil. Leave to cool, then blend again. Spread the mixture between two sheets of acetate and freeze. Insert in nitrogen and break just before serving.
Others: Clean the truffle and cut into wafer-thin slices. Melt the buffalo butter.
Step 2: Maize cannelloni: Liquidise the sweet corn, push through a strainer and bring to the boil with the agar-agar. When the mixture reaches boiling-point, add the gellan gum and soaked sheets of gelatine. Blend well, then spread onto a plate and leave to cool.
Creamed mozzarella: Blend the mozzarella in a kitchen robot. Add the lactic ferment and cook at 100ºC for 5 minutes. Lightly beat the cream. When the mozzarella has cooled down, fold in the cream and chill.
Step 3: Maize and vanilla jelly: Season the liquidised corn with a little salt and sugar. Add the agar-agar and bring to the boil. Add the seeds from the 4 vanilla pods and leave to cool.
Corn and ginger soup: Mix the liquidised corn, ginger and lemon juices. Season with salt and sugar.
Others: Peel the lychees and cut into four pieces.
TO SERVE
Step 1:On a flat dish, arrange the pieces of huitlacoche, the semi-dried tomatoes and the sweet corn. Top with melted buffalo butter. Use a blowtorch to toast the sweet corn grains,. Top the tomatoes with some drops of creamed tomato, add the grated truffle and a few drops of amarillo chilli purée.
Step 2: Cut the corn cannelloni into portions, and fill with the creamed mozzarella . Roll up. Toast the surface using a blowtorch.
Step 3: Serve a little maize and vanilla jelly. Arrange the pieces of lychee and top with a pinch of curry powder. Sprinkle with crisp sweet corn grains and, at the very last moment, serve the cold maize and ginger soup.