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First trial: Fake tomatoes

Bart_64065

First trial of my fake tomatoes!

I have made some meatballs and a tomato gelatin with agar agar. Kept the gelatin mixture just above setting temperature (at about 50 celsius) and dipped the meatballs in and the gel begins to form almost instantly. It is a little too shiny for my idea, but I am going to work on that.

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Comments

Sean_131982

Thanks for the inspiration Bart- i have the mozz ball on the end of the pipette with a balsamic emulsion inside and a basil aïoli on top

Brendan_Lee_56950

thats a brilliant idea i may give that a shot tomorrow for a dinner party i'm headed to.

Bart_64065

A whole new take on Caprese!

sebastian_palmigiani_21610

that is cool! i think i will try it with mozarella balls!

Emmett_Barton_12803

These are so cute. I love the idea. They also look delicious.

Bart_64065

Love that idea. Trying that soon too.

Seth_Ratner_91225

This is amazing. I'm going to do this with a pureed marinara.

Bart_64065

I just used tomato puree. Pass it through a fine sieve, and you're ready to go. About 1% of agar agar in weight should do the trick. Use a little more if you want a firmer gel.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Looks beautiful....I don't know about too shiny, looks like a peeled tomato with some olive oil.

What was the tomato gelatin recipe? I would love to make some cherry tomato size as an amuse with a little angel hair pasta