BFor the Mousse:
n ° 2 tomatoes Costoluto Fiorentino from 200 gr CAD.
150 GR cane sugar
500 gr Fresh Cream
To taste Xanthan
4 large leaves of basil
N 3 sheets of fish glue
For the crumble:
75 gr Butter Ointment
66 gr granulated sugar
120 gr flour 00
40 gr Cocoa Powder Callebaut
Blanch the leaves of basil in water for about 6 seconds and cool them with water and ice. Wash the tomatoes thoroughly, cut them into pieces and blend together with the basil leaves already cooled and squeezed with the help of the cutter. Sieve the mixture to remove the seeds and peel until a liquid juice is obtained. Bring the tomato juice to the boil and add the brown sugar. Remove from heat and bind with xanthan until a creamy consistency is obtained. Once the correct density has been reached, make the mixture cool up to 30 °. Take the sheets of fish glue, soak them in cold water for at least 20 minutes and once ready, remove them from the water, wring them and put them in a bottom plate. Dissolve the sheets of fish glue for 10 seconds in the microwave and add them to the tomato cream. Whip the cream, add the tomato cream and mix from the bottom upwards with a rubber spatula until you get a smooth mixture. Fill the cups or silicone hemispheres and let it rest for about 2 hours in the fridge.
Put all the ingredients in a bowl of steel and knead by hand by inserting the butter ointment as the last ingredient. Spread the whole inside a tray wrapped with baking paper and bake in a ventilated oven at 160 ° for 12 minutes.
How to present the dish:
Roll out a strip of crumble in the center of a bottom plate, draft the mousse and place it over the crumble. Garnish with mint leaves
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