Ingredients
- 120 g of liquid cream with 30% fat
- 120 g of thick cream
- 250 g of fromage blanc
- 2 egg whites
- 45 g caster sugar
- 4 cherry tomatoes
- 10 g icing sugar
- 2 red plums
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the juice of 2 lemons
- 40 g tomato juice
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a few leaves of purple oxalis
- 60 g olive oil
- 1/2 bunch of basil
-
flower of salt
-
sichuan pepper
Preparation
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Whip the liquid cream, add the thick cream and the fromage blanc. Beat the egg whites until stiff, add 30 g of caster sugar and incorporate into the previous preparation. Keep cool.
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Cut the cherry tomatoes in half and sprinkle them with a little icing sugar. Cook them under the grill at 200°C (gas mark 6-7) for 5 minutes – they should be lightly coloured but still have some texture.
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Peel the plums and cut them into small wedges. Roll them in the remaining sugar, add the lemon juice and leave to marinate for 1 hour in a cool place. Drain the plum wedges, heat them in a dry saucepan, add the tomato juice and reduce by half. Leave to cool.
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Mix the olive oil with the basil. Filter.
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Place a quenelle of creamy mixture on each plate, season with fleur de sel and Sichuan pepper. Serve with still-warm candied tomatoes, plums and purple oxalis leaves. Pour the plum cooking juices around and drizzle with flavored oil.
