Working Method

Red Tomato Cake Base
  • Mix all ingredients together until homogenous.
  • Bake at 180°C for around 12-13 mins.

Tomato Cremeux
  • Soak the gelatine with water for 5 mins.
  • Cook tomato puree, sugar, and egg until 82°C.
  • Add the gelatine mass into the mixture.
  • Once the mixture has reached about 35°C to 37°C, add in the butter, and mix with hand blender.

Ivory Mousse
  • Soak the gelatine with water for 5mins.
  • Semi whip the whipping cream.
  • Bring milk to boil; pour into the Belcolade Blanc Selection CT.
  • Gently fold the cream into the mixture and lastly incorporate the gelatine.

Miroir Glaze
  • Warm all ingredients until around 40°C to 45°C

About this recipe

Complexity level: