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This stunning vegan starter is served with a cannellini bean cream flavoured with lemon verbena, creating a fragrant counterpart to the fresh tomato and nectarine gazpacho. Hidden below the cloud is also a tangy peach sorbet, diced carrot and celery. Make sure you plan your timings well for this dish as a few of the elements require long infusing, churning or soaking time.
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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
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
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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Cold tomato gazpacho with peach sorbet, lemon verbena cannellini cream and herbs
Comments ()
Cold tomato gazpacho with peach sorbet, lemon verbena cannellini cream and herbs
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