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Pasta
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  • Meat and poultry
  • Fish and seafood
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  • Traditional Italian
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Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling

Cold tomato gazpacho with peach sorbet, lemon verbena cannellini cream and herbs

by
Sauro Ricci
Cold tomato gazpacho with peach sorbet, lemon beebush cannellini cream and herbs
image
  • Starter
  • medium
  • 8
  • 2 hours, plus soaking, infusing and churning time

PT2H

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Ingredients

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Metric

Imperial

Lemon verbena cannellini cream

  • 250g of cannellini beans
  • 1l almond milk, reduced to 500ml
  • 35g of cornflour, mixed with water to form a loose paste
  • 200g of dried lemon verbena
  • salt
  • olive oil

Peach sorbet

  • 200g of peach, ripe, skinned, destoned and cut into pieces
  • 100g of sugar
  • 200g of red wine vinegar

Gazpacho

  • 210g of vine tomatoes, ripe
  • 90g of yellow nectarine, destoned and peeled
  • 20g of white wine vinegar
  • salt
  • extra virgin olive oil

To serve

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Equipment

  • Pressure cooker
  • Sugar thermometer
  • Blender
  • Ice cream maker
  • Siphon bottle or cream whipper
  • N2O cartridge (2)

Method

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1
To begin, prepare the cannellini beans for the foam. Soak the beans for 12 hours in cold water
  • 250g of cannellini beans
2
To make the sorbet, warm the sugar in a saucepan with a little water and bring to 120°C (soft ball). Delgaze with the vinegar and slowly reduce to a syrup. Cool the resulting gastrique in a blast chiller
  • 100g of sugar
  • 200g of red wine vinegar
3
Add the gastrique to a blender with the peach flesh and blitz until smooth. Pass through a fine sieve into an ice cream maker and churn until set
  • 200g of peach, ripe, skinned, destoned and cut into pieces
4
When the cannellini beans are hydrated, cook in a pressure cooker with plenty of water for 14 minutes, then drain and blend with 340g of the cooking water to a smooth purée
5
To prepare the other elements ofthe cannellini cream, bring the reduced almond milk to the boil and mix with the cornflour paste. Add the lemon verbena and leave to infuse for a couple of hours
  • 200g of dried lemon verbena
  • 1l almond milk, reduced to 500ml
  • 35g of cornflour, mixed with water to form a loose paste
6
Meanwhile, make the gazpacho. Add all of the ingredients to a blender, blitz until smooth and season to taste. If it's a little lumpy, pass through a fine sieve
  • salt
  • 210g of vine tomatoes, ripe
  • 90g of yellow nectarine, destoned and peeled
  • 20g of white wine vinegar
  • extra virgin olive oil
7
Pass the infused verbena cream through a fine sieve and emulsify using a hand blender with the cannellini purée. Pour into a syphon and charge with 2 N20 charges
8
To serve, place a spoonful of diced carrot and celery on each plate. Add a scoop of sorbet and place a shot of the almond foam on top
9
Pour the gazpacho around the cream, garnish with a selection of herbs and serve
  • 100g of cornflowers, petals separated
  • 50g of mint
  • 50g of lemon balm
  • 100g of dill
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Sauro Ricci
Sauro Ricci

After discovering a passion for the macrobiotic diet, Sauro Ricci is now the head chef at Europe’s first ever Michelin-starred vegetarian restaurant.

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