Micro vegetables on a tomato and apple carpaccio, citrus caramel and peppermint air.
We start with the carpaccio. Peel and chop the tomatoes and apples in brunoise, sauté the garlic and add the tomato, apple, salt, sugar and oregano. Leave to cook for about 30 minutes then strain, cool and smooth it in perfect circles. Freeze and set aside.
Cook the vegetables. Once the vegetables have cooked, we cool them. Once cooled, season with oil, salt and vinegar.
Cook the potatoes in the microwave. It’s easy: put the potatoes on a plate, add a little oil and salt and put them in the microwave for 8 minutes. After this time, and after checking that they are cooked, cut them in half and sauté them in a frying pan with a little oil.
Prepare the crispy ham. To do this, cook the sliced ham in the microwave for one minute on each side, until it looks crispy.
Now it’s the turn of the citrus caramel. Make this with lemon juice and the same quantity for sugar: 100g.
Prepare the peppermint air by making an infusion with water, brown sugar and peppermint. Add the soy lecithin and beat with the hand blender.
On our most attractive plate we form a base of the tomato and apple carpaccio, arrange the vegetables on top of this in an attractive way and, to create volume, the ham. We add some dots of caramel of different sizes and crown it with the peppermint air.
This dish was made with a lot of art, love and quality ingredients, using a set of kitchen utensils that, as well as being practical and durable, also have a sophisticated design.