Ingredients
Directions
- 1
Cut the overripe tomatoes in four and transfer them into a blender.
- 2
Add the cleaned shallot, sushi vinegar, ginger syrup, salt, star anise, black pepper corns, and basil to the blender.
- 3
Blend until smooth.
- 4
Pour the mixture into a sieve lined with a rinsed clean kitchen towel and let it drain in the fridge for a couple of hours.
- 5
Pour the broth into a pan and reduce it until you're left with 200 grams of liquid.
- 6
Bind the broth with a knife tip of Xanthan gum.
- 7
Transfer the fig leaves into a blender and add the neutral oil.
- 8
Blend until the temperature of the oil is 65 degrees Celsius.
- 9
Pour the oil on a super fine sieve and let it drain for a couple of hours in the fridge.
- 10
Mix the broth and oil just before serving.
Notes
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