Momotaro tomato confit with extra virgin almond oil, creme fraiche, basil dust and wild herbs
Award winning chef Emmanuel Stroobant from restaurant Saint Pierre, Singapore, shows us another seasonal sensation with this delicious recipe.
Keywords
- hotels & travel
Ingredients
- 5 momotaro tomatoes
- 100ml extra virgin olive oil
- 20gr fleur de sel
- 15gr sugar
- 50ml cream fraiche (lightly whipped)
- 20g raw almond
- 2 slices sourdough bread
- 50ml basil oil
- 100gr maltosec
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