Tomato-Fennel Soup With Fennel Confit, Vodka Gelle, and Olive Oil Crema

Recipe from Chef Josh Watkins, Carillon, Austin

2 bulbs fennel, julienne
8 cloves garlic, diced
8 sprigs thyme
3 sheets gelatin
1 cup vodka
1 cup heavy whipping cream
5 tablespoons extra-virgin olive oil
salt to taste
4 large shallots, julienne
1 cup white wine
16 ripe Roma tomatoes
2 cups canola oil

For the Fennel Confit:
In medium saucepot combine 1 bulb fennel, 4 cloves garlic, and 4 sprigs of thyme. Bring to boil, reduce heat, and let simmer 30 minutes or until tender. Remove from heat and strain. Remove thyme and discard.

For the Vodka Gelle:
In a small mixing bowl bloom gelatin in cold water. In a small pot combine gelatin and vodka. Warm just enough to dissolve gelatin. Chill mixture on sheet pan with parchment paper for 4 hours. Cut to desired portions

For the Olive Oil Crema:
In a mixing bowl combine heavy cream and 1 tablespoon olive oil. Mix to desired consistency and salt to taste.

For the soup:
In large saucepot sauté shallots, 1 bulb fennel, and 4 cloves garlic in remaining olive oil. Deglaze with white wine. Add 4 sprigs of thyme and tomatoes. Let simmer 30 minutes. Remove thyme purée and strain. Salt to taste.

Method:
Garnish bowl with Fennel, Gelle, and Crema. Pour soup into bowl tableside.
Serves 4.