Gastronomixs

Crispy tomato cones

Easy to prepare and make ahead of time. The tomato confection can also be used as a tiny galette, but here we have chosen to roll them into crunchy cone that can be stuffed to create an attractive result - In this case, with a savoury tomato compote and a marshmallow of Parmesan cheese.

Crispy tomato cones

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Ingredients

150

g

tomato purée

20

g

icing sugar

25

g

isomalt

5

g

glucose

Preparation method

  • Combine all ingredients in a thermo blender.
  • Heat to 80°C and blend on medium speed. If you do not have a thermo blender, you can blend the ingredients with a hand-held blender in a measuring cup set in a bain-marie heated to exactly 80°C.
  • Push the mixture through a fine strainer and let cool.
  • Choose a round template.
  • Put the template on a silicone sheet and spread the tomato mixture over it.
  • Remove the template and dry in a 125°C oven for 35 minutes. 

Serving suggestions

  • As a component in an amuse-bouche assortment in combination with a savoury tomato compote and a marshmallow of Parmesan cheese.
  • As part of a cold starter, e.g. with a scallop component.
  • As a component in a dessert with watermelon and tarragon.

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