Puff pastry ready made Tomato confit and thickened to syrup consistency 150 g granulated sugar 1 spoon water 400 g butter without salt 1 spoon vanilla bean 4 tomatoes cut in half, peeled, seedless Almond cream 60 g confectioners sugar 60 g butter - creamed 60 g almond flour 1 egg - beaten 1 Teaspoon vanilla extract 1 ml Grand Marnier English Cream 6 yolks 150 g sugar 500 ml milk Extra Virgin Olive Oil - La Rambla Arbequina
Into a pan, mix sugar, water, butter and vanilla. Boil till caramelized. Remove from heat and transfer to a deep roasting tray. Adds tomatoes, mix well and in oven at medium heat for 2 hours. Remove from oven and allow to cool. Reduza a syrup que sobrar em heat brando and set aside. Almond CreamAdd sugar and egg to butter in two stages. Incorporte almond flour, vanilla and Grand Marnier. English CreamBeats yolks with sugar till clear.Add hot milk and heat at low temperature, constantly stirring, till thickened. Do not let it boil. Serve cold. Assembly Roll puff pastry and cut into 4 circles. Put on a little almond cream and bake. Remove from oven and spread on tomato confit.Serve with English cream, a little almond cream, olive oil and tomato confit thickened into a syrup.