Bring the agar agar and 1 litre cucumber juice to the boil and pour on flat oven trays.
Place the blanched strips of cucumber in the jelly under 50°C salamander or under spotlights.
Chill and make portions.
The day prior hang in a fridge 2 litres of yoghurt in muslin to make a thick curd.
Peel 2 cucumbers and cut the edges to 1.5cm width.
Blanche the strips and then chill with cold water.
Grind 1 bunch of Wilhelmina pepper. Mint in a coffee grinder to make a powder.
Mix yoghurt curds with olive oil, pepper, salt and the peppermint powder.
Place 2 strips of cucumber crossed in a 1.5 cm square mould and fill with the curds.
Fold the strips over the curds and place the bombes on a perforated sheet.
Mint jelly for glazing:
Place 2 bunches of mint in 2 litres of water with a touch of salt and sugar.
Brew gently for half an hour at about 90°C.
Strain, taste and add green colour powder to mint juice.
Add 50g vegetal to 1 litre mint juice and bring to boil.
Finally top the cucumber bombes with the jelly, using a large spoon.
Churn 1 kg tomatoes in a Magimix together with ½ bunch of tarragon, ½ bunch of basil and 1 garlic clove.
Hang the emulsion in muslin over a bowl overnight.
Reserve the drained tomato liquid and mix it with 500ml. tomato puree. The total mass is 450g liquid of which 300g is drained tomato juice and 150g tomato juice.
Warm to 70°C and add 15 sheets soaked gelatine.
Pour the emulsion in half sphere silicone silpat mats. Chill in refrigerator, flatten the tops, take the half sphere balls out of the silt pads and make balls of them.
De-stem vine tomatoes, cut the tops off them and place on top of the tomato balls.
Tomatoes dried in Maldon salt:
Make incisions in the mini pomodori tomatoes and fan out.
Marinate with a dash of olive oil and Maldon salt.
Dry for 1 hour in the oven at 90°.
Garnish the dish with violets and various sorts of cress.
Courtesy of Alain Alders at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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