Directions
- 1Blend the white tomatoes with basil leaves.
- 2Strain the mixture through a fine-mesh sieve and cheesecloth to remove seeds and pulp.
- 3Reduce the tomato mixture in a saucepan to a thicker consistency.
- 4In a separate bowl, whisk together the sugar, cream, and egg yolks.
- 5Add the reduced tomato mixture to the cream mixture and stir well.
- 6Pour the mixture onto a plate and sprinkle with sugar.
- 7Use a kitchen torch to caramelize the sugar.
Ingredients
- 500 g white tomatoes
- 5 basil leaves
- 50 g sugar
- 200 ml cream
- 2 egg yolks
- 1 pinch salt
Equipment
blenderfine-mesh sievecheeseclothsaucepanplate
Related recipes
Rustic Easy Apple Galette
French · Dessert1h 15m
Gâteau aux mandarines
French · Dessert
Brownie ultra fondant
French · Dessert
Honey Butter Caramelized Croissants
French · Dessert
Brioche au Beurre
French · Dessert
Biscuits craquelés vegan aux pelures de citron
French · Dessert50m
Chocolate Chip Cookie Dough Soufflé
French · Dessert
Invisible Apple Cake
French · Dessert
Invisible Apple Cake (Gâteau Invisible)
French · Dessert
Pear Tarte Tatin
French · Dessert
Thomas Keller’s lemon tart with a pine nut crust
French · Dessert
Vanilla Ice Cream
French · Dessert