Recreate a Michelin-worthy dessert at home! Let’s step into the shoes of a Michelin chef with this stunning Ryugin Tomato dessert. This sweet marvel is a visual and culinary delight, blending creativity with top-tier ingredients to create an unforgettable experience.
INGREDIENTS
- Tomato: 1 large
- Gelatin Sheets: 2
- Muscovado Sugar: 30g
- Rock Sugar: 50g
- Heavy Cream: 100ml
- Cranberry Cocoa Butter: 50g
- Silicone Tomato Mold: 1
- Balloon: 1
INSTRUCTIONS
- Tomato Purée:
- Blend the tomato into a smooth purée.
- Mix the Base:
- Heat the tomato purée, dissolve gelatin sheets, and add Yuen Tung's Muscovado Sugar for sweetness. Let cool slightly before folding in whipped cream.
- Mold and Chill:
- Pour the mixture into the tomato mold and chill for 2-4 hours until set.
- Cranberry Coating:
- Melt cranberry cocoa butter, coat the chilled tomato, and let it set.
- Create the Sugar Dome:
- Heat rock sugar with a small amount of water until it caramelizes. Dip an inflated balloon into the sugar syrup to form a dome. Let it harden, and gently pop the balloon.
- Final Assembly:
- Place the sugar dome over the tomato and garnish with a small leaf on top for the final touch.
PRO TIP
Yuen Tung's Muscovado Sugar ensures a smooth, rich sweetness that elevates this dessert to Michelin standards. Its fine granules dissolve effortlessly, making it ideal for delicate recipes.
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