Simply classic, good old-fashioned carrot cake, prepared with brown butter and topped with a thick layer of cream cheese frosting.
Heirloom Tomato and Bell Pepper Gazpacho
Ingredients
- 1kg assorted heirloom tomatoes
- 3 bell peppers or 3 colors
- Olive oil
- White balsamic vinegar
- Flax seeds
The Instruments of Taste
- Isen Flax Seed mill
- Large Rectangular Baker
- Tahiti Salt Mill
- Tahiti Pepper Mill
- Sikara White Pepper
- Balsam Seasoning Set
Chopping
- Chop the peppers
- Remove the ends
- Lay the pepper slices flat in a baker
- Drizzle with olive oil
- Roast the peppers in the broiler until the skin is charred
- Slice the ends of the peppers into brunoise
- Reserve the yellow peppers
- Remove the stems and chop the tomatoes
- Season the ends of the yellow peppers and yellow tomatoes with salt, pepper, white balsamic vinegar and olive oil.
Mixing
- Working in batches, first blend the yellow peppers and yellow tomatoes until a coarse liquid forms.
- Repeat the process with the red tomatoes and all remaining red and green peppers.
- Strain each batch through a fine-mesh strainer. Keep each blend in a separate bowl in the refrigerator.
- Remove the skin of the charred peppers. Cut julienne strips.
Dressage
- Alternate two spoons of each color gazpacho on the side of a verrine or small glass jar.
- Top with strips of peppers.
- Drizzle with olive oil and sprinkle with freshly ground flaxseed powder.