Bloody Mary granite plated dessert by Jacopo Bruni
Simple yet complex is the best way to describe the creations of Jacopo Bruni, executive pastry chef of The Peninsula Beijing. When creating a new dessert, the Italian chef tries to meet three parameters: that it be beautiful to the eyes, aromatic to the nose, and different in texture and taste. And if it can trigger memories, much better. All this can be found in this icy interpretation of the Bloody Mary cocktail, of which we share the recipe below.
Bloody Mary granite
- 3000 g tomato juice
- 180 g vodka
- 200 g sugar
- salt
- black pepper
- Worchester sauce
- 1 piece for serving cherry tomato
- 500 g water
- 300 g sugar
- 250 g strawberry purée
Mix in a source pan the water and sugar and bring to a boil to make a simple sirup add the strawberry puree and let it reduce to half of the weight. Add the cherry tomatoes in the simple sirup while still hot and let it cool to room temperature and then reserve for 12hrs in the fridge. Remove the tomatoes from the strawberry simple sirup and reserve for decoration. Boil, the tomato juice, sugar, salt, black pepper, Worcester sauce together for 10 min and mix with the strawberry sirup let it cool down to room temperature before adding the Vodka, then freeze and scrape with a fork. Keep it frozen.
Montage
Scrape with a fork the tomato and strawberry bloody Mary granita. Place the granita in a cold deep dish container and decorate with the candied tomato on top and fresh dill spring. Serve immediately.
