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