The roasted black tomato is the main element. Situated in the chromatic range of Rosé Impérial, it complements its fruity dimension.
The raspberry accentuates the sweet tanginess of fresh red fruit evoked by the Moët Impérial Rosé.
Mint gives a delicate, herbal contrast to the Rosé Impérial.
This combination on the palate enables an exploration of the red fruitiness and freshness of Moët Impérial Rosé.
RECIPE
Heat oven to 160c. Cut 10 black tomatoes in half and place on a baking tray. Add 4 garlic cloves and ½ bunch of thyme. Drizzle over 3tbsp of balsamic vinegar and 2tbsp of olive oil. Season with salt and pepper and roast for 1 hour.
When cooled, grind roast tomatoes into puree. Freeze puree overnight to separate pulp from water.
Defrost puree and strain into a cheesecloth. Season with 1g salt, 1g sugar and 2ml olive oil. Add 1ml cream and 1g butter. Add 6g of soya lecithin per litre of puree. Whip into foam using an electric whisk.
Rinse raspberries and pat dry. Carefully spoon tomato foam inside the raspberries and garnish with a fresh mint leaf. Serve and enjoy.
