Vegetable Moussaka Entremet with Béchamel Glaze and Tomato Consommé

Step 1: In a high-speed blender, combine 1000 g raw vine-ripened tomatoes, 15 g fresh basil, and 5 g salt. Puree on high speed for 2 minutes until completely liquefied.

Step 2: Pour 100 ml of the tomato puree into a small saucepan and whisk in 2 g agar-agar powder. Bring to a boil over medium heat, stirring constantly, and boil for exactly 1 minute to activate the agar. Whisk this hot mixture back into the remaining 900 ml of cold tomato puree.

Step 3: Pour the mixture into a shallow metal bowl and place in the freezer for 45 minutes until lightly gelled and semi-frozen. Transfer the gelled mass to a cheesecloth-lined sieve set over a deep bowl. Place in the refrigerator and let it drip undisturbed for 2 hours to collect a crystal-clear, ruby-tinted tomato consommé.

Step 4: Peel 300 g Russet potatoes and cut them into three perfect 5 cm cylinders using a metal ring mold. Heat 15 ml olive oil in a pan over medium heat and sear the potato cylinders on both flat sides for 4 minutes per side until deeply golden. Add 15 g smashed garlic cloves, 5 g fresh thyme, and 200 ml vegetable stock to the pan. Transfer to a 180°C oven and braise for 25 minutes until tender. Allow to cool, then slice each cylinder into 1 cm thick discs.

Step 5: Prick 600 g globe eggplants multiple times with a fork. Roast them directly over an open gas flame or under a broiler for 20 minutes, turning frequently, until the skins are completely charred and the flesh collapses. Place in a bowl, cover with plastic wrap to steam for 10 minutes, then peel off and discard the charred skin. Finely chop the smoky flesh and mix with 15 ml olive oil, 10 g minced garlic, 15 ml fresh lemon juice squeezed from the lemon, and salt to taste. Set aside.

Step 6: Rinse 100 g dry brown lentils. Boil in 400 ml water for 20 minutes until tender, then drain thoroughly. Finely mince 150 g cremini mushrooms and 80 g red onion. In a pan, heat 15 ml olive oil over medium-high heat. Sauté the minced onion and 10 g minced garlic for 3 minutes, then add the mushrooms and cook for 8 minutes until all moisture has evaporated.

Step 7: Stir 30 g tomato paste, 1.5 g ground cinnamon, and 0.5 g ground nutmeg into the mushroom mixture and cook for 2 minutes. Deglaze the pan with 60 ml dry red wine, simmering until evaporated. Fold in the cooked lentils and 150 ml vegetable stock. Simmer for 10 minutes until thick and cohesive, then season with salt and pepper.

Step 8: Assemble the entremets in three 7 cm silicone cylinder molds. Place one 1 cm disc of potato fondant at the bottom of each mold. Pack a 1.5 cm layer of the smoked eggplant caviar over the potato, followed by a 1.5 cm layer of the spiced lentil duxelles. Press down firmly to compact the layers, smooth the tops with an offset spatula, and freeze for 90 minutes until solid.

Step 9: Prepare the herb oil by blending 30 g fresh chives with 40 ml olive oil in a blender on high speed for 2 minutes. Strain through a coffee filter and set aside.

Step 10: Soak 6 g beef gelatin sheets in cold water for 10 minutes to bloom. In a small saucepan, melt 25 g unsalted butter over medium heat, whisk in 25 g flour, and cook for 2 minutes without browning. Gradually whisk in 250 ml whole milk and 50 ml heavy cream. Simmer for 5 minutes until thickened, then season with 0.5 g ground nutmeg and salt. Remove from heat, squeeze excess water from the gelatin sheets, and whisk them into the hot béchamel until completely dissolved. Strain through a fine-mesh sieve and cool to 32°C.

Step 11: Unmold the frozen moussaka cylinders and place them on a wire rack set over a baking sheet. Pour the 32°C béchamel glaze generously over each cylinder to coat them completely and smoothly. Let sit for 5 minutes to set, then carefully transfer each entremet to the center of a shallow rimmed bowl. Let rest at room temperature for 15 minutes to fully thaw.

Step 12: Gently pour 80 ml of the clarified tomato consommé around the base of each moussaka entremet. Dot the consommé with a few drops of the vibrant green chive oil, garnish the top of each entremet with a sprig of fresh dill (5 g total across servings), and serve immediately.