Indulgent Efflorescence
lngredients: ALMOND INSPIRATION
Procedures: 5
An original from Thierry Bridron, made for 20 desserts
Candied Tomatoes in Syrup
- 250g Mid-size vine-grown tomatoes
- 95g Caster sugar
- 190g water
- Peel and seed the tomatoes. Quarter them, then place them on a dish. Boil the water and sugar, then pour the mixture over the tomatoes. Leave the tomatoes to steep overnight, then drain them and boil the syrup again. Pour the syrup back over the tomatoes, and leave them to steep once again.
Sugar-Coated Pine Nuts
- 65g sugar
- 25g water
- 120g Pine nuts
- Toast the pine nuts in the oven until they take on a golden color. Cook the sugar and water at 240°F (115°C). Add the pine nuts to the cooked sugar. Break the mixture up into pieces and leave to chill on a tray.
tomato coulis
- 2000g Mid-size vine-grown tomatoes
- 25g Starch
- 30g Tomato paste
- QS sugar
- QS Celery salt
- QS Black Sarawak pepper
- 8 drops Tabasco
- Bring the water to the boil and peel the tomatoes. Chop them into large pieces and put them in a saucepan. Cook them for 15 to 20 minutes and strain. Weigh the resulting tomato juice and set aside 500g. Add the tomato paste and use the starch to thicken the juice as you bring the mixture to the boil. Season with the celery salt, sugar, Tabasco and pepper. Store in the refrigerator.
Unsweetened Crème Anglaise
- 6g gelatin
- 30g Water for the gelatin
- 1000g ALMOND INSPIRATION
- 600g Whipping cream
- 600g Unsweetened Crème Anglaise
- Add the rehydrated gelatin to the warm, strained crème anglaise. Gradually combine with the melted ALMOND INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion. Once the mixture is smooth, check the temperature is at 75°F (24-25°C) and add the frothy whipped cream. Pour immediately and freeze.
Tomato Jelly
- 50g vegatable gelatin
- 1000g Finely chopped tomatoes
- QS Strawberry-red food colorant
- Warm up the finely chopped tomatoes and add the vegetable gelatin. Bring to the boil. Add the food colorant and set aside.