eggs |
150g |
egg yolks |
200g |
egg whites |
300g |
|
|
100g |
almond flour |
280g |
type 00 white flour |
100g |
unsalted butter |
125g |
Pomodori HG Cesarin |
150g |
dextrose |
130g |
cornstarch |
50g |
salt |
10g |
CREMA SNACK |
200g |
milk |
400g |
liquid cream |
400g |
Tuna |
200g |
tomato purée |
250g |
gelatin powder or sheets 200 bloom |
6g |
extra virgin olive oil |
5g |
TOMATOES BISCUIT
Ingredients
eggs
150g
egg yolks
200g
egg whites
300g
100g
almond flour
280g
type 00 white flour
100g
unsalted butter
125g
Pomodori HG Cesarin
150g
dextrose
50g
cornstarch
50g
dextrose
80g
salt
8g
Preparation
Whip the eggs, egg yolks and 50 g of dextrose in a planetary mixer. Semi whip the egg whites with the 80 g of dextrose. In the meantime, sift the powders and melt the butter without heating it excessively. Gently incorporate the two egg foams, add the powders and finally the melted butter. Pour everything into a 60x40 pan and sprinkle with the "Cesarin" tomatoes. Cook the biscuit at 180° for about 12 minutes.
TUNA CREAM
Ingredients
CREMA SNACK
200g
milk
400g
liquid cream
400g
Tuna
200g
salt
1g
Preparation
Montare in planetaria la crema snack con il latte e la panna per circa 1 minuto. Nel frattempo frullare il tonno ed aggiungere alla crema di base
TOMATOES JELLY
Ingredients
tomato purée
250g
gelatin powder or sheets 200 bloom
6g
extra virgin olive oil
5g
salt
1g
Preparation
Heat a part of the tomato puree to dissolve the gelatine previously softened in cold water. Add to the remaining puree and season
Final composition
Place the biscuit cut to size in a steel frame and spread the first layer of tuna snack cream. Place another biscuit on the cream, applying light pressure and blast chilling. Spread another layer of tuna cream and cool. Strain the tomato jelly and blast chill. Cut 3cm x 3cm cubes.
test
Ciro Chiummo
Pastry Chef
Ciro Chiummo, dopo un’esperienza ultra ventennale come pasticciere in diverse strutture italiane e estere, comincia il suo percorso da formatore professionale.
Ciro Chiummo
Pastry Chef
Ciro Chiummo, after over twenty years of experience as a pastry chef in different Italian and foreign structures, begins his career as a professional trainer.