6 people
For the stock
80 g peach flesh
1 tablespoon sugar
250 g ripe tomatoes
20 g extra virgin olive oil
70 g avocado oil
1 tablespoon sherry vinegar
salt
black pepper
For cubes of marinated bonito
100 g bonito
250 ml water
250 ml white wine vinegar
50 ml olive oil
salt
For cheese foam
300 g milk
100 g smoked Idiazabal cheese, with rind
100 g cream
For the stock
Cut the peach flesh and sauté lightly with sugar. Chop the tomatoes and mash them together with the peach; emulsify with olive and avocado oils. Strain through a chinois, add the vinegar and season.
For the cubes of marinated bonito
Cut tuna in chunks and marinate in the mixture of water and vinegar for half an hour. Drain and place in the olive oil until used.
For the cheese foam
Blend all the ingredients and strain through a chinois. Fill the siphon, tighten the cap and shake. Remove the cap and leave to stand in the refrigerator. Pour the contents of the siphon over liquid nitrogen. Leave it to harden well and then break it up.
Drain the marinated tuna cubes, add a pinch of salt, place in a bowl and pour the tomato and peach broth over them. Place the cold cheese foam over the broth.
