Campari Tomato Recipe
black garlic créme, heirloom cherry tomato, basil bavarois, bee pollen garum
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Ingredients
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Black Garlic Crème
Heirloom Cherry Tomatoes
Basil Bavarois
Bee Pollen Garum
Method
Black Garlic Crème
Prepare Black Garlic Crème
In a blender, combine black garlic, heavy cream, and salt. Blend until smooth. Adjust salt to taste and refrigerate until ready to serve.
Heirloom Cherry Tomatoes
Prepare Heirloom Cherry Tomatoes
In a bowl, toss heirloom cherry tomatoes with olive oil and salt. Let them marinate for 30 minutes at room temperature.
Basil Bavarois
Prepare Basil Bavarois
Soak gelatin sheets in cold water for 5 minutes. In a saucepan, heat milk and sugar until just below boiling. Remove from heat, add soaked gelatin, and mix until dissolved. Blend in fresh basil leaves until smooth. Strain the mixture and fold in heavy cream. Pour into molds and refrigerate for at least 4 hours to set.
Bee Pollen Garum
Prepare Bee Pollen Garum
In a small bowl, mix fermented fish sauce with bee pollen. Let it sit for 10 minutes to combine flavors.
Assembly
Plate the Dish
On a serving plate, place a dollop of black garlic crème. Arrange marinated heirloom cherry tomatoes artfully on top. Add basil bavarois alongside and drizzle with bee pollen garum. Serve immediately.