Mojete Manchego with Cheese
Combine all the ingredients in a Thermomix (ripe tomatoes, garlic, shallot, red peppers and cumin) and strain, making what we call “tomato water”. Pass the mixture through a muslin cloth and remove any foam. Add salt and sugar to taste, followed by a sprig of basil and two or three peppermint leaves. Leave to infuse, then strain and set to one side.
Mix the Manchego cream cheese and milk in a blender, then season with salt and sugar. Add the iota carrageenan and blend until the desired consistency is obtained (the mixture should not be too thick). Place the mixture in a squeeze bottle and create spheres in the alginate bath, then pass them through a mineral water bath to remove any surplus alginate. To make the alginate bath, add 5 g / 1/6 oz alginate to 1 l / 4 1/4 cup mineral water.
Place the cheese moshi in the middle of the plate, and top with the garlic cheese, cocoa nibs, savory, thyme and rosemary flower. Just before serving add the garlic crouton and pour the well-chilled mojete around the moshi on the plate.
"This is a modern, refreshing twist on the classic mojete manchego (a tomato- and red pepper-based dish), which we serve in the summer. I love the touch of flavor added by the cumin, an essential spice in my kitchen."