Planifolia Green, Infused Cherry Tomatoes, Espuma and Shiso Bicolor

Ingredients

• Shiso Bicolor
• Planifolia Green
• Zorri Cress
• Base for espuma
• Sugar water
• Vinegar
• Cherry tomatoes
• Wasabi mayonnaise

Method

• Boil thinly sliced Planifolia Green in sugar water
• Turn this into a sweet and sour by adding vinegar
• Infuse cherry tomatoes in vanilla sweet and sour and remove the skin
• Deep fry an olive
• Make an espuma of tomato and vanilla sweet and sour
• Place the infused tomatoes on the plate and place thin slices of Planifolia Green from the sweet and sour on top of this
• Place the fried oljif in the center of the dish
• Pipe the espuma between the tomatoes and place the Shiso Bicolor on top, alternating sides up
• Spray a dot of wasabi mayonnaise on the fried olive and place on top of Zorri Cress

Recipe: Eric Miete