Tomato, red pepper, tomato snow

For the acidulated soy:
Combine the ingredients in a container. Pass through a fine mesh sieve and refrigerate until ready to use.

For the tomato:
Halve the tomatoes into rounds. Semi dehydrate for 1.5 hours. Blend together kimchi, harissa, acidulated soy and the oil. When ready to serve, dress the tomatoes in the marinade.

For the frozen tomato snow:
Blend together all ingredients, except the green chilli and yuzu mix. Add the green chilli and yuzu mix for seasoning. Hang overnight and then freeze in liquid nitrogen.

For the romesco puree:
Add all ingredients, except the olive oil, to a blender and blend. Slowly add the olive oil, to emulsify. Check the seasoning and add to a piping bag.

For the red pepper tuile:
Mix all the ingredients together and spread on a silicon mould. Bake at 150°C for 8 minutes and when still hot remove them from the mould. Directly place the tuile between two tartelette moulds and leave to cool down. Once cool, remove from the mould.

For serving:
Spoon the romesco puree into the bottom of the bowl. Dress the tomatoes in acidulated soy. Finish with the frozen snow and then dress the red pepper tuile with flowers and place on top.