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made for 20 desserts
Recipe Step by Step
Candied Tomatoes In Syrup
250g Mid-size vine-grown tomatoes
95g Caster sugar
Sugar-Coated Pine Nuts
120g Pine nuts
2000g Mid-size vine-grown tomatoes
30g Tomato paste
QS Celery salt
QS Black Sarawak pepper
8 drops Tabasco
Unsweetened Crème Anglaise
30g Water for the gelatin
1000g INSPIRATION AMANDE
600g Whipping cream
600g Unsweetened Crème Anglaise
50g vegatable gelatin
1000g Finely chopped tomatoes
QS Strawberry-red food colorant
Assembly and finishing
Make the tomato coulis and use it to half-fill the 2cm half-sphere molds.
Add the candied tomatoes and a few sugar-coated pine nuts.
Freeze.Make the Almond Inspiration crème anglaise.
Pour into 3.5cm half-sphere molds and place a tomato coulis half-sphere in the center.
Fix each half-sphere to another, then store them in the freezer.Temper the tomato jelly at 160°F (70°C), then dip the spheres in it with help from a toothpick.
Drain and put them on a sheet of confectionery dipping paper.
When you are ready to serve, put five or six spheres on a plate to form a “vine”.
Place a tomato stem with leaves on each sphere.Optional:
You can also serve this dish with some almond milk ice cream, or some left-over tomato coulis that you have already frozen in a Pacojet container and turned into a tomato sorbet.
You can put the remaining tomato coulis in a Pacojet container, then freeze it and blend it in a food processor when you are ready to serve. It can be provided as a side, or with some almond milk ice cream.