Ingredients

Ingredients For the jelly

• 200ml/7fl oz tomato essence

• ½ bronze gelatine leaf, soaked in cold water until softened, drained

• 1 red pepper, peeled, seeds removed, cut into 1cm/½in squares

• 4 tomatoes (one each and preferably Green Zebra, Yellow Butterfly, Black Russian and Caro Rich), cut into small wedges

• 1 small handful fresh baby herb tops and flowers, plus extra for garnish

• 1 pinch cayenne pepper

For the granite

• 200ml/7fl oz tomato essence

• 1 large tomato, quartered, pips and skin removed

For the sorbet

• 500ml/17½fl oz tomato essence

• 50g/2oz caster sugar

• 4 large fresh basil leaves

For the tomato and mozzarella salad

• 4 heritage tomatoes, cores removed, cut into different shapes

• 1 small shallot, finely sliced

• 1 small fresh basil leaf, torn

• 1 tsp extra virgin olive oil

• ½ tsp white wine vinegar

• 1 small pinch sea salt

• 1 small pinch black pepper

• 1 head Little Gem lettuce, cut in half, leaves separated

• 80g/3oz buffalo mozzarella, roughly torn into small pieces

For the tomato essence cup

• 320ml/11fl oz tomato essence, chilled

• 4 sake glasses, chilled

Description

The Essence Jelly And Granite Should Be Made One Day In Advance. The Sorbet Can Be Prepared Half A Day In Advance And Churned One Hour Before Serving....

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