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.
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Ingredients
- 5 momotaro tomatoes
- 100ml extra virgin olive oil
- 20grfleur de sel
- 15grsugar
- 50ml cream fraiche (lightly whipped)
- 20grraw almond
- 2 slices sourdough bread
- 50ml basil oil
- 100grmaltosec
- Edible flowers
- Micro cress assorted
- 400ml sunflower oil
- 40grchives (blanched)
- Salt
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