Autumn Olive Berry Frozen Marshmallow, Tomato Ice, Fennel Emulsion, Pear Gel

Adapted by
December 2013
Yield: 12 portions


Autumn Olive Berry Marshmallow
250 grams autumn olive berry syrup
25 grams gelatin
250 grams sugar
50 grams water
34.5 grams inverted sugar
34.5 grams glucose
Tomato Ice
3 pounds tomatoes, diced
100 grams white balsamic vinegar
50 grams sugar
Fennel Emulsion
1 medium fennel bulb, chopped
100 grams agave syrup
25 grams elderflower syrup
3 grams salt
150 grams grapeseed oil
Pear Gel
440 grams pear juice
3.52 grams agar agar


For the Autumn Olive Berry Marshmallow:
Bloom gelatin in olive berry syrup. In a small pot combine sugar, water, inverted sugar, and glucose and cook to 112°C. Add gelatin mixture and mix until homogenized. Transfer to an canister and charge with two CO2 cartridges and reserve in an ice bath.

For the Tomato Ice:
In a large bowl combine tomatoes, white balsamic, and sugar and macerate 5 minutes. Strain through a chinois lined with a coffee filter, transfer to pint containers, and freeze. Shave with an ice shaver.

For the Fennel Emulsion:
In a small pot combine fennel, agave syrup, yuzu, elderflower syrup, and salt and heat to a simmer; cook gently until fennel is tender. Transfer to a blender and process until smooth, then slowly stream in grape seed oil to emulsify.

For the Pear Gel:
In a medium pot combine pear juice and agar agar and bring to a boil. Pour into a half-hotel pan and chill to set. Transfer set gel into a blender and blend until completely smooth. Coat hemisphere molds with gel, then freeze.

To Assemble and Serve:
Place a hemisphere of Pear Gel in a rocks glass. Fill with Autumn Olive Berry Marshmallow and Fennel Emulsion. Garnish with shaved Tomato Ice.