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Salade fraîcheur au vinaigre à la pulpe de framboise

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2
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person(s)

Ingredients

Others ingredients

  • 150 g of mozzarella balls
  • 6 small red cluster tomatoes, elongated
  • 8 small cherry tomatoes
  • 30g of brown sugar
  • juice of a young lemon
  • 250 g of raspberries
  • fresh or powdered ginger

Preparation

Prepare the candied tomatoes

  1. 1

    Boil the tomatoes for 10 minutes in boiling water (except the cherry tomatoes). Drain them then and cool them immediately.

  2. 2

    Peel, quarter and remove seeds and juice but keep it. Preheat the oven to 90 ° C.

  3. 3

    Place the tomato quarters on the baking paper.

  4. 4

    Sprinkle with half the brown sugar and drizzle with lemon juice.

  5. 5

    Bake for 1 hour of cooking.

  6. 6

    When the tomatoes are well candied, set them aside.

Prepare the tomato water

  1. 1

    Mix the seeds and tomato juice with a little salt and pepper and a tablespoon of sugar.

  2. 2

    Pass through a sieve.

  3. 3

    Pour the juice into a saucepan, add the cardamom seeds without the skin and simmer.

  4. 4

    Cover and let steep for 30 minutes.

Add the cherry tomatoes and the rest of the fresh raspberries.

  1. 1

    Drizzle with a squeeze of lemon juice. Drizzle generously with the juice of the tomato water and the raspberry pulp vinegar.

  2. 2

    At the end, sprinkle with powdered ginger or place pieces of the freshly grated ginger.

  3. 3

    You can also add a few balls of Maison Brémond 1830 balsamic;