Tomato & tomato

Soak gelatine in cold water. Juice the tomatoes using a juicer. Add 1 tsp of extra fine sugar to the juice. Put the juice in a mixer, add the gelatine and cool the dish during whipping. Put the mass into the freezer. Use a round shape to cut cylinders from the mass; serve.

Dice the tomatoes into larger pieces, add salt, sugar and sugar syrup. Peel the garlic and dice into larger pieces. Put the tomatoes into a cutter and add the rest of the ingredients. Crush the mass into larger pieces. Take a dense sieve and some cheesecloth and leave the crushed mass to drain on the cheesecloth-lined sieve.

Cut the room-temperature tomatoes into the shape of half-moons; add some salt and black pepper and mix.

Put some thin slices of Pädaste bread into the cutter along with ashy crisp bread, roasted hazelnuts, salt, truffle oil and leek ash. Grind until you get black crumbs.

Drain the cheese on a kitchen towel. Add seasonal blossoms and leaves from the garden. Garnish the salad with seasonal herbs and blooms.