👨🍳 Method
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1
Blanch the tomatoes briefly in boiling water, then transfer to an ice bath. Peel off the skin and roughly chop the flesh.
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2
Mince the garlic and finely chop the shallot.
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3
In a saucepan, cook the shallot and garlic over medium heat until translucent and fragrant, without browning.
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4
Add the chopped tomatoes and a splash of chicken stock, and simmer gently for 5 minutes.
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5
Season the tomato mixture with sea salt and Sichuan pepper to taste.
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6
Puree the tomato mixture using an immersion blender or food processor, then pass through a fine-mesh sieve.
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7
Allow the strained tomato juice to cool completely.
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8
Sprinkle agar-agar over the cooled tomato liquid, allow to bloom for a few minutes, then heat gently to 80°C, stirring to dissolve. Do not boil.
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9
Divide the tomato-agar mixture equally among 6 glasses and let cool and set completely.
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10
In a separate saucepan, dissolve agar-agar in cold, clear chicken stock, allow to bloom briefly, then heat to 80°C, stirring gently. Let cool slightly.
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11
Add the shrimp (or scampi) to the cooled agar-chicken mixture, then carefully pour this layer over the set tomato layer in each glass. Let cool completely and set.
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12
Spoon a thin layer of the basil pesto over the shrimp layer in each glass and allow to set.
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13
Trim the cauliflower into florets and cook in salted boiling water until very tender (approximately 8–10 minutes).
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14
Drain the cooked cauliflower and puree with a splash of milk and heavy cream until smooth.
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15
Season the cauliflower puree generously with sea salt, black pepper, and nutmeg to taste.
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16
Carefully spoon the cauliflower puree over the pesto layer in each glass.
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17
Refrigerate until ready to serve.
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