Can you tell I have been playing with color, anyway here is the condensed:
- 500g of tomatos
- 250g of sugar
Peel the tomatos by blanching them first, cut into pieces and cook with seeds inclusive till you get jam, rocket science right!?
For more or less 2 moulds:
- 120g of dark chocolate
- a small bunch of basil, 8-10 leaves
- 80g of cream
- 15g invert sugar (optional for more shelf life)
- 15g of unsalted butter of basil oil (I have some of this)
Get 60g cream, infuse with basil leaves, remove leaves and top up to get 60g of cream again, bring to the boil and emulsify with the cholate. Add the remaining ingredients.
Pipe some tomato jam into dark chocolate shells, half full, the rest ganache. Enjoy, up next beetroot and onion….. 🙂
Something I would be adding to these recipes, my own.