Molecular Red Forest

Ingredients 

• Lollorosso lettuce as required
• 2-3 cherry tomatoes, sliced into roundels
• 2-3 strawberries, sliced
• Watermelon granita as required
• Roasted cumin powder to sprinkle
• Micro greens for garnishing
• Edible gold powder for dusting
• Sea salt to sprinkle

Tomato honey vinaigrette

• 1 teaspoon amchur powder
• 1 teaspoon honey
• 1 lemon
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon sea salt

Molecular spheres

• 200 grams strawberry puree
• 2 grams calcium
• 12 grams calcic powder dissolved in 1 liter water, kept for 12-14 hours

Method

1. To prepare tomato-honey vinaigrette, halve lemon, wrap ½ slice in a muslin cloth and squeeze out lemon juice into a bowl. Add honey, olive oil and dried tomato powder and whisk. Add sea salt and whisk well.
2. To prepare molecular spheres, add calcium to strawberry puree and whisk well.
3. Put alginate bath mixture in a shallow glass dish. Put small scoops of strawberry puree in it and lightly swirl to give them a sphere shape and keep in for 1 minute. Gently drain them and dip them in chilled water and set aside. These are molecular spheres.
4. Line a serving platter with few lollorosso leaves. Scrape out some granite and place in the center of lined platter. Pour some dressing on the sides of granita and squeeze remaining ½ lemon juice on top and sprinkle some cumin powder on top.
5. Place cherry tomatoes and strawberries on top. Drain and place the molecular spheres on top. Garnish with some micro greens and dust some edible gold powder on the molecular spheres.
6. Serve immediately.