4 large tomatoes,cored and chopped

2 celery stalks,diced

1 onion,diced

1 Tablespoon sugar

1/2 L Vegetable Bouillon

1 teaspoon salt

1 pinch of pepper

2g calcium lactate

2g sodium alginate

Combine the tomato,celery,onion in a saucepan and cook until soupy and veggies are soft,about 30 minutes.Mix and let cool down.

Stir in the calcium lactate ( 1g for 100ml) and use a pipette to distribute the tomato juice into the silicone mold.Then freeze for 2 hours

In a blender,combine 2 cups of water and 2 g of sodium alginate and blend for 10 seconds.Pour into a flat-bottomed container and let stand for 30 minutes to let all the air bubbls escap.You could use an immersion blender for this step if you prefer.

Spherize the tomato juice

I set up a little assembly line of sodium alginate

Remove the frozen half spheres and gently place them in the sodium alginate mixture.Do not let spheres touch each other.Swish the spheres gently occasionally,and wait at least 3 minutes for the membrane to form.Use the slotted spoon to gently pick up the sphere and move it to the cold water bath.This will stop the gel membrane formation process.Gently rise the sphere in the water,then transfer it with the slotted spoon to the holding liquid.Repeat this until all your spheres are made.

If spheres are breaking,then lave them in the sodium alginate longer so they develop a thicker membrane.Be gentle with transferring the spheres to prevent breakage.

Season Herb Consommé

6 medium leek

2 medium celery stalks

3 l of Vegetable broth

100 gr fresh parsley leaves

2x10 gr of basil leaves

2x10 gr of dill branches

1/2 gr Xanthan powder

Cut root ends from the leeks.Cut each leek crosswise to separate green tops from the white bottoms,removing any tough outer leaves.Cut gren tops crosswise into 1 pinch pieces,place in largee bowl of cold water.Use hands to swish leeks around to reemove any grit or sand,repeat process,changing water several times.Slice the leek bottoms crosswise into thin slices,rinsee thoroughly as with green tops and reeserve separately.

Cut celery and carrots crosswise into 1-inch chunks.To saucepan with leek tops,add celery and carrot chunks,vegetable broth and 3 cups of water.Heat to boiling over high heat.Reeduce heat to low,cover and simmer 15 minutes.

Strain broth into a large bowl,pressing down on vegetables in strainer to extract as much broth as possible,discard vegetables for anotheer preparation.Return broth to saucepan.

Mix the fresh basil leaves and dill branches with the broth.Pass it through a fine filter.Mix thee broth with Xanthan Powder for thickness.

In a bowl,place the spheres in a circle and garnish with the Herb Consommé.

Reservations

BLOOM SEASON MENU

05.04.2024 - 08.06.2024