Dehydrated Heirloom Tomato, Set Eucalyptus, Native Basil and Frozen Mozzarella

Ingredients

Dehydrated Roma tomatoes

For tomato water
tomatoes, chopped
salt to taste
0.2 g xanthan gum

For Mozzarella ice-cream
625 g Mozzarella
625 g skim milk
62.5 g trimoline (inverted suger syrup)
40 g dextrose powder
30 g salt
1.2 g xanthan gum

For whipped eucalyptus
600 g tomato water
50 g picked basil
8 gelatin sheets
10 g salt
600 g cream
some eucalyptus essence

For native basil oil
100 g picked native basil, blanched, chilled, squeezed dry
200 g spinach
500 ml grape seed oil

For red rice crisp
2 kg red capsicums, sliced
1 kg jasmine rice
4 ltr water
50 g salt

Method
For dehydrated tomatoes
Blanch, peel and cut tomatoes into segments. Take out the seeds and season with salt, pepper, thyme, olive oil and a little crushed garlic and sugar.
Lay on a dehydrator tray and dehydrate at 64 degrees C for around 2-3 hours till semi-dried.

For tomato water
Blend chopped tomatoes with salt.
Hang them overnight through Chux cloth. Then add the xanthan.

For Mozzarella ice-cream
Blend all the ingredients together. Strain into Safin gun 2 charger. Freeze into a nitrogen solution creating small nuggets of frozen ice-cream.

For whipped eucalyptus
Reduce the tomato water to 400 g. Cool it down to room temperature, then strain. Dissolve gelatin sheets in tomato water with salt.
Whip the cream to soft peaks. Bring the two together and add eucalyptus essence. Set in fridge and whip just before serving.

For native basil oil
Combine all ingredients in Thermomix, set timer for 2 minutes and blend on the setting 8. Once blended, immediately chill oil over an ice bath then strain through a filter for a minimum of 6 hours. Then store overnight in a freezer.

For red rice crisp
Make the red rice first by mixing sliced red capsicums, jasmine rice and water in a pot. Bring to simmer, cover with a lid and let it steam for 40 minutes or until water has evaporated. Blend on high speed in a blender into a smooth puree.
Spread onto dehydrating trays and dry in dehydrator at 68 degrees C. When dry, take out and store in air-tight container.
To finish, heat up frying oil to 180 degrees C and fry the red rice. It will puff slightly but will burn fast if fried too long. Try to keep a nice light-red colour.

To serve
Assemble and plate as shown in the picture