Put all the ingredients in a planetary mixer with a dough hook and mix to a smooth dough.

Put the dough in a vacuum bag and let it stand for about ten minutes.

Roll the dough very thinly and cut into serving dish sized rounds.

Place on a silpat sheet between two oven trays with a weight on top to keep the wafers flat and even.

Bake at 180 °C for 13-15 minutes.

Use a thermomix at 60 °C, to blend both of the ricotta. Add the cream and milk a little at a time to make a smooth compact mixture.

Add isinglass, mix well and pass through a fine strainer. Put into a siphon loaded with cartridges.

Wash and halve the tomatoes. Place in a bowl and season with garlic, basil, garlic, basil, salt to taste, icing sugar and olive oil to moisten.

Place on a baking tray over a silpat and bake at 85 °C for about 6-7 hours.

When the tomatoes have collapsed, blend tomatoes to a cream consistency.

Use the same ingredient for the preparation of both the powder and cream.

Powder: Blanch half of the olives in hot water to remove as much oil as possible. Bake at 80 °C for at least one night.

When dry put in a blender and process to a powder.

Cream: Blanch the remaining olives as above, put in a blender and process to a puree.

Add xanthan gum and sieve.

Blanch the basil in hot water for a few seconds and then put into iced water to the cooking and to retain its bright colour.

Gently squeeze the leaves and put in a blender with a little water and xanthan gum and process to a coulis.

Add salt to taste and pass through a fine sieve.

Cut bread slices into 8-10 mm cubes. Blend anchovy with olive oil in a bowl.

Add bread cubes and toss lightly. Put into a pan over moderate heat tossing until crisp and golden.

When cold, crush into large crumbs.

Halve the tomatoes, arrange on a silpat and sprinkle with icing sugar. Bake at 70 °C until crisp.

Mix together the anchovy, half of the capers and enough milk ricotta to make a soft cream.

Put into a pastry bag. Fry remaining capers in a little olive oil until crisp.

In a large bowl plates arrange the confit tomatoes, ricotta foam, ricotta cream, basil cream, olive cream, bread crumbs and candied tomato, keeping a little of each for the garnish.

Place a wafer on top and garnish with a piped spiral tomato cream centerpiece surrounded by a little of all the components.