Greek yogurt espuma

• For the Greek yogurt espuma, mix all the ingredients together and season with salt and lime juice. Pour the mixture into an espuma bottle, insert an N2O capsule, shake vigorously and chill until ready to use.
• For the basil oil, mix all the ingredients together in a Thermomix at 80 °C. Strain the mixture, pour into a disposable piping bag and hang it up so that the oil separates from the liquid. Drain the separated (watery) liquid through a small hole in the tip of the piping bag. Pour the resulting herb oil into a container and refrigerate until needed.
• For the sun-dried tomatoes, clean the tomatoes, remove the stalk, make a cross-shaped incision and blanch in boiling salted water for approx. 3 seconds, then immediately rinse in salted ice water. Peel the tomatoes, cut into quarters, remove the core and place on a baking tray lined with baking paper. Slice the garlic. Gently heat the olive oil with the herbs and garlic, leave to infuse for 10 minutes, strain and drizzle over the tomatoes. Leave the tomato quarters to semi-dry at 65 °C and then cut into strips.
• Create a ring from the ingredients for serving, top with dried tomato strips and pour a little basil oil in the middle. Squirt the Greek yogurt espuma into the center and sprinkle with a little Espelette pepper.

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