Almond sorbet: 600 ml. water
500 gr. whole almonds
500 ml. almond milk
Beetroot foam: 250 gr. cooked beetroot
250 ml. water
500 gr. beetroot purée
2 gelatine sheets (2 g.) (soaked in cold water)
1 ½-litre ISI siphon
1 N2O cartridge
Tomato purée: 6 ripe tomatoes, weighing 125 g. each
0.4º olive oil
Freshly ground white pepper
Peach granita: 200 ml. peach juice
Basil jelly: 100 gr. fresh basil
100 ml. water
100 ml. basil water
½ gelatine sheet (2 g) (soaked in cold water)
Corn mousse: 2 250-gr. cans of sweet corn
100 gr. sweet corn purée
45 ml. cream (35% fat)
¾ gelatine sheet (2 gr.) (soaked in cold water)
Cauliflower mousse: 1 cauliflower, weighing 500 gr.
200 gr. cauliflower purée
80 ml. cream (35% fat)
1 gelatine sheet (2 g) (soaked in cold water)
Avocado half-circles: 1 avocado, weighing 200 gr.
Others: 20 raw almonds, peeled
Almond sorbet: Lightly crush the almonds with the water and chill for 12 h. Crush again to form a thickish paste. Push little by little through a cloth filter and press to extract all the almond milk. Season with salt and transfer to the sorbet-maker. Freeze at -10 ºC.
Beetroot foam: Blend the cooked beetroot with the water. Strain and heat ¼ of the purée. Dissolve the gelatine in the heated purée. Off the heat, mix in the rest of the purée and season with salt. Strain and transfer the mixture to the siphon. Attach the cartridge to the siphon and chill for 2 h.
Tomato purée: Blanch the tomatoes for 15 sec. and refresh in iced water. Peel, cut into quarters and seed. Cut into 0.5 cm. dice. Sauté in a frying-pan with a little olive oil. Season with salt, white pepper and sugar. Crush to form a purée. Push through a strainer and leave to drain.
Peach granita: Place the juice in a flat container forming a layer no thicker than 1 cm. Seal and freeze to form a granita at -8 to -10ºC for about 3 h.
Basil jelly: Blanch the basil leaves for 10 seconds, refresh in iced water and drain. Blend with the water, strain then pour through a cloth filter. Heat ¼ of the water and dissolve the gelatine in it. Remove from the heat, mix with the rest of the water and season with salt. Pour into a container forming a layer no thicker than 1 c. and chill to set.
Corn mousse: Drain the corn and liquidise three times. Strain. Heat ¼ of the purée and dissolve the gelatine in it. Remove from the heat and add the rest of the purée. Season with salt. Cool but without letting the mixture set. Lightly beat the cream and fold into the purée. Spread into a container forming a layer 2 cm. deep. Chill for 2 hours.
Cauliflower purée: Trim the cauliflower, discarding the stem and place in a pan of cold water. Bring to the boil, drain then cover again with cold water. Boil until overcooked. Drain and liquidise to form a thin purée. Season with salt. Strain.
Cauliflower mousse: Heat ¼ of the purée and dissolve the gelatine in it. Remove from the heat and add the rest of the purée. Season with salt. Cool the mixture without letting it set. Lightly beat the cream and fold in. Spread the mousse into a container forming a layer 2 cm. deep. Chill for 2 hours.
Half-circles of avocado: Cut the avocado in half, remove the stone and peel. Cut 8 half-circles 1 cm. thick.
At the centre of a round plate, arrange 2 half-circles of avocado to form a circle. Sprinkle with salt. Arrange the various preparations in the following order, from right to left. 1 level spoonful of tomato purée, 1 level spoonful of cauliflower mousse. Leave a space for the granita then add a piece of basil jelly. Next, 1 level spoonful of corn mousse, then leave a space for the foam. Arrange five raw almonds between the different preparations. Place a ball of almond sorbet in the middle of the avocado circle. Using a spatula, crush the peach granita until flaky. Finish with a spoonful of peach granita between the cauliflower mousse and the basil jelly. Finally place a rosette of beetroot foam between the tomato purée and the corn mousse.