RAFF TOMATOES FILLED WITH PIPIRRANA, GREEN TOMATO AND BEAN JUICE WITH BABY SHRIMPS

INGREDIENTS:

Pipirrana:

1.6 Kg. Raff tomatoes

150 gr. green pepper 

75 gr. onion

150 dl. olive oil

20 dl. sherry vinegar

Salt

Savoury pipirrana meringue:

30 gr. powdered albumen 

6 sheets gelatine

1 l. liquidised pipirrana

Tomato jelly:

½ l. tomato water

30 gr. vegetable gel

5 gr. red colouring

Green tomato and bean juice:

250 gr. green tomatoes

100 gr. green beans

Salt

0.3 gr. garlic

0.5 gr. onion

0.4 gr. green pepper

0.1 gr. basil

Ginger

0.5 dl. olive oil

0.5 dl. sherry vinegar

Others:

Baby shrimps

PREPARATION:

Pipirrana: Wash the tomatoes and green pepper in cold water and cut into small dice together with the onion. Mix in a bowl, add the vinegar, salt and half the olive oil. Set aside the other half. Leave to stand for 3 h.

Savoury pipirrana meringue: Liquidise the pipirrana and strain through a fine chinois. Measure out 1 l. Separate ¾ of the liquid and heat the remainder. Soak the gelatine in iced water, then dissolve in the hot pipirrana. Mix the hot with the cold pipirrana. Carefully mix the albumen into the pipirrana, ensuring that no lumps form. Leave to stand for 24 h. Beat the pipirrana in a robot with the remaining oil until meringue texture. Chill. Cover a round mould with kitchen film and pour in 30 gr. of the meringue mixture. Press to form a tomato shape. Freeze.

Tomato jelly: Heat the tomato water to 90ºC (194ºF), add the vegetable gel and dissolve using a whisk. Add the colouring and leave to cool down to 70ºC (158ºF).

Tomato bath (nitro gel): Remove the meringue from the freezer, take off the film and prick with a needle. Bathe with nitrogen first, then dip in the gel to coat with a fine layer. Chill.

Green tomato and bean juice: Liquidise the green beans and set aside the juice. Cut the green tomatoes, garlic, onion and green pepper and crush together in a robot. Add the basil and ginger and crush again. Season with salt. Pour through a fine chinois. Mix the bean juice with the green tomato juice.

TO SERVE:

Pour a little green tomato and bean juice in the base of a plate. Place the filled tomato at the centre and surround with 3 baby shrimps and pieces of raw bean.