INDULGENT EFFLORESCENCE

Indulgent Efflorescence

Plated desserts

Made with: ALMOND INSPIRATION

Steps: 5

An original from Thierry Bridron, made for 20 desserts

Recipe steps

Candied Tomatoes in Syrup

  • 250gMid-size vine-grown tomatoes
  • 95gCaster sugar
  • 190gwater
  1. 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

  • 65gsugar
  • 25gwater
  • 120gPine nuts
  1. 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

  • 2000gMid-size vine-grown tomatoes
  • 25gStarch
  • 30gTomato paste
  • QSsugar
  • QSCelery salt
  • QSBlack Sarawak pepper
  • 8 dropsTabasco
  1. 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

  • 6ggelatin
  • 30gWater for the gelatin
  • 1000gALMOND INSPIRATION
  • 600gWhipping cream
  • 600gUnsweetened Crème Anglaise
  1. 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

  • 50gvegatable gelatin
  • 1000gFinely chopped tomatoes
  • QSStrawberry-red food colorant
  1. Warm up the finely chopped tomatoes and add the vegetable gelatin. Bring to the boil. Add the food colorant and set aside.

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.
Freeze.
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.

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