Moshik Roth’s Botanical Gazpacho

For the Ayran Espuma

Ingredients

• 500g ayran milk
• 4 gelatine leaves

Method

1. Warm up the ayran milk, but do not let it boil.
2. Remove the milk from the heat and place the gelatine inside, mixing it until dissolved.
3. Place the mixture inside an espuma gun and charge with 2 gas canisters.

For the Gazpacho

Ingredients

• 8 gelatines leaves
• 1200g tomato water
• 80g onion
• 250g cucumber
• 100g celery
• 100g spinach
• 10g dill
• 15g celery leaves
• 20g velosla salad
• 45g mint
• 50g coriander
• 20g rucola salad
• 10g sugar snaps
• 60g pois gourmand
• 16g oregano
• 15g salt

Method

1. Warm up half the tomato water, but do not let it boil.
2. Remove the tomato water from the heat and place the gelatine inside, mixing it until dissolved.
3. Add the rest of the tomato water and all the other ingredients to the gelatine mixture, and then mix using a thermomix.
4. Once smooth, pass through a very fine sieve.

For the Jalapeno Oil

Ingredients

• 200g jalapenos
• 500g olive oil

Method

1. Mix all ingredients in the thermomix at 70°C for 10 minutes until smooth.
2. Pass the oil through a very fine sieve.

For the Ajo Blanco Ice-cream

Ingredients

• 120g bread
• 2000g almond milk
• 350g almonds sliced
• 10 gelatine leaves
• 1 clove garlic
• 1g salt

Method

1. Warm up the half of the milk to just below boiling point.
2. Remove from the heat and add the rest of the milk and other ingredients.
3. Mix it in a thermomix until smooth.
4. Pass through a fine sieve, put it in a paco cup and freeze it.

Recipe Courtesy of Moshik Roth of 2 Michelin-starred &moshik in Amsterdam.

Moshik Roth Chef Feature.