Basil Gel with Tomato Pearls
Basil Gel with Tomato Pearls
Ingredients
For the Basil Gel
- 2 cups fresh basil leaves, packed
- 1 1/2 cups water
- 1 1/2 teaspoons agar-agar powder
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon juice, freshly squeezed
For the Tomato Pearls
- 1 pint cherry tomatoes, halved
- 1 cup water
- 1/2 teaspoon calcium chloride, food grade
- 1/4 teaspoon sodium alginate
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon salt
For Serving
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper, as needed
- 1/4 cup microgreens, for garnish
Instructions
- 1
Prepare the basil gel: Blanch the basil leaves in boiling water for 10 seconds, then immediately transfer to an ice bath to stop cooking and preserve color. Squeeze out excess water.
⏱️ 3 min
- 2
Blend the blanched basil with 1 cup of water until very smooth. Strain through a fine-mesh sieve, pressing to extract as much liquid as possible. You should have about 1 cup of basil liquid.
⏱️ 5 min
- 3
In a small saucepan, combine the basil liquid, remaining 1/2 cup water, agar-agar powder, sugar, and salt. Whisk well to combine. Bring to a gentle simmer over medium heat, whisking constantly for 2 minutes to fully dissolve the agar-agar.
⏱️ 5 min
- 4
Remove from heat and stir in the lemon juice. Pour the basil mixture into a shallow dish or plate, ensuring it's about 1/4-inch thick. Refrigerate for at least 30 minutes, or until firm.
⏱️ 30 min
- 5
While the basil gel sets, prepare the tomato pearls: Blend the halved cherry tomatoes until smooth. Strain through a fine-mesh sieve, pressing to extract as much juice as possible. You should have about 1/2 cup of tomato juice.
⏱️ 5 min
- 6
Prepare the calcium bath: In a medium bowl, whisk together 1 cup of water and calcium chloride until fully dissolved. Set aside.
⏱️ 2 min
- 7
Prepare the tomato alginate mixture: In a separate bowl, combine the tomato juice, sodium alginate, sugar, and salt. Use an immersion blender to blend until very smooth and no lumps of alginate remain. This may take 2-3 minutes. Let the mixture sit for 10 minutes to allow any air bubbles to rise.
⏱️ 15 min
- 8
Form the tomato pearls: Fill a syringe or squeeze bottle with the tomato alginate mixture. Slowly drip the mixture, one drop at a time, into the calcium chloride bath from a height of about 4-6 inches. The drops will form into spheres upon contact with the calcium bath.
⏱️ 10 min
- 9
Allow the pearls to sit in the calcium bath for 1-2 minutes to firm up. Using a slotted spoon, carefully remove the pearls from the calcium bath and rinse them gently in a bowl of clean water to remove any excess calcium chloride. Drain well.
⏱️ 3 min
- 10
Assemble the dish: Once the basil gel is firm, use a small, sharp knife or a cookie cutter to cut it into desired shapes (e.g., small squares, circles, or abstract forms).
⏱️ 5 min
- 11
Arrange the basil gel pieces on serving plates. Gently spoon the tomato pearls around and on top of the basil gel. Drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper, and garnish with microgreens. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Basil Gel with Tomato Pearls
Ingredients
For the Basil Gel
- 2 cups fresh basil leaves, packed
- 1 1/2 cups water
- 1 1/2 teaspoons agar-agar powder
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon juice, freshly squeezed
For the Tomato Pearls
- 1 pint cherry tomatoes, halved
- 1 cup water
- 1/2 teaspoon calcium chloride, food grade
- 1/4 teaspoon sodium alginate
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon salt
For Serving
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon freshly ground black pepper, as needed
- 1/4 cup microgreens, for garnish
Instructions
- 1
Prepare the basil gel: Blanch the basil leaves in boiling water for 10 seconds, then immediately transfer to an ice bath to stop cooking and preserve color. Squeeze out excess water.
⏱️ 3 min - 2
Blend the blanched basil with 1 cup of water until very smooth. Strain through a fine-mesh sieve, pressing to extract as much liquid as possible. You should have about 1 cup of basil liquid.
⏱️ 5 min - 3
In a small saucepan, combine the basil liquid, remaining 1/2 cup water, agar-agar powder, sugar, and salt. Whisk well to combine. Bring to a gentle simmer over medium heat, whisking constantly for 2 minutes to fully dissolve the agar-agar.
⏱️ 5 min - 4
Remove from heat and stir in the lemon juice. Pour the basil mixture into a shallow dish or plate, ensuring it's about 1/4-inch thick. Refrigerate for at least 30 minutes, or until firm.
⏱️ 30 min - 5
While the basil gel sets, prepare the tomato pearls: Blend the halved cherry tomatoes until smooth. Strain through a fine-mesh sieve, pressing to extract as much juice as possible. You should have about 1/2 cup of tomato juice.
⏱️ 5 min - 6
Prepare the calcium bath: In a medium bowl, whisk together 1 cup of water and calcium chloride until fully dissolved. Set aside.
⏱️ 2 min - 7
Prepare the tomato alginate mixture: In a separate bowl, combine the tomato juice, sodium alginate, sugar, and salt. Use an immersion blender to blend until very smooth and no lumps of alginate remain. This may take 2-3 minutes. Let the mixture sit for 10 minutes to allow any air bubbles to rise.
⏱️ 15 min - 8
Form the tomato pearls: Fill a syringe or squeeze bottle with the tomato alginate mixture. Slowly drip the mixture, one drop at a time, into the calcium chloride bath from a height of about 4-6 inches. The drops will form into spheres upon contact with the calcium bath.
⏱️ 10 min - 9
Allow the pearls to sit in the calcium bath for 1-2 minutes to firm up. Using a slotted spoon, carefully remove the pearls from the calcium bath and rinse them gently in a bowl of clean water to remove any excess calcium chloride. Drain well.
⏱️ 3 min - 10
Assemble the dish: Once the basil gel is firm, use a small, sharp knife or a cookie cutter to cut it into desired shapes (e.g., small squares, circles, or abstract forms).
⏱️ 5 min - 11
Arrange the basil gel pieces on serving plates. Gently spoon the tomato pearls around and on top of the basil gel. Drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper, and garnish with microgreens. Serve immediately.
⏱️ 2 min