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Tomato Finesse

Finesse gateau

  • Ground almonds - 190 g
  • Granulated sugar - 190 g
  • Eggs - 190 g
  • Butter - 100 g
  • Flour - 25 g
  • Vanilla extract - 8 g
Mix the ground almonds and sugar using the paddle attachment.
Add the eggs 2 by 2, and mix for 3 minutes. Add the flour then the warm melted butter and vanilla extract.
Fill 2/3 of the Silpat® mould, cover with parchment paper and a grid.
Bake for 20 min. at 160 °C. Cool and unmold.    

Tomato syrup

Tomato vanilla marmelade

Infuse the puree with the sugar, glucose, lemon and vanilla pod for 24 hours. Heat to 105°C. Cool and add the tomato brunoise.

Tomato curd

Boil the tomato puree with the juice of half a lemon. Mix the eggs, sugar and cornflour and combine with the puree.
Cool and add the butter.