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Tomato Trompe-l’oeil

In the world of modern gastronomy, few techniques are as intriguing as the trompe-l’œil —creations that deceive the eye while surprising the palate. This is exactly what chef Javier Sánchez achieves with his recipe Tomato Trompe-l’œil.

At its core of the Tomato trompe-l´oeil lies a delicate burrata semifreddo, smooth and refreshing, wrapped in a shiny tomato glaze made with Proglaçace. This innovative 100% plant-based glazing solution eliminates the need for animal gelatin or pectins, ensuring a pure fruit flavor and a perfectly stable, mirror-like finish.

To complete the experience, a pistachio and basil crumble adds crunch and aromatic notes. The result is a playful creation that surprises the eyes and delights the palate —a true trompe-l’œil for the modern pastry kitchen.

Tomato Trompe-l’oeil

Recipe by Iván Vázquez.

Ingredients

Trompe-l'oeil of burrata salad, tomato glaze, and pistachio and basil crumble
- -
  Burrata semifreddo.
- -
  Tomato glaze.
- -
  Pistachio and basil crumble.
- -
  Tomato branches.
Burrata semifreddo
- 400g -
  Drained fresh burrata.
- 200g -
  35% fat cream
- 100g -
  Whole milk.
- 4g - Agar-Agar
- 2g -
  Fine salt.
- 1g -
  Ground black pepper.
Tomato glaze
- 70g - Proglaçace
- 335g -
  Water
- 350g -
  Sugar
- 245g - Liquid glucose 40D
- 450g -
  Vine tomato
- q.s. - Natural red food coloring
Pistachio and basil crumble
- 200g -
  Pastry wheat flour.
- 80g - Pistachios.
- 60g - Procrunx.
- 120g -
  Butter.
- 15g -
  Fresh basil leaves.
- 5g -
  Fine salt.
- 50g -
  Sugar.
- 1g -
  Ground black pepper.

Prepared by

Burrata semifreddo
1. Crush the burrata with the salt, pepper, and cream using a hand mixer. Reserve.
2. In a saucepan, dissolve the Agar-Agar with the milk and bring to a boil.
3. Pour the hot milk over the burrata mixture. Mix well.
4. Distribute the mixture into the tomato molds using a pastry bag and tap to remove air bubbles.
5. Cover with plastic wrap and freeze.
Red glaze
1. First, prepare the concentrated base glaze.
2. Mix the Proglaçage, water, sugar, and liquid glucose.
3. Heat between 95 and 100 degrees Celsius and set aside.
4. Remove the branches from the tomatoes and set aside for decoration.
5. Wash and cut the tomatoes into pieces and cook in a saucepan.
6. Cook the tomatoes over low heat until obtaining 150 grams of concentrated tomato.
7. Crush the tomato and strain through a fine sieve over the concentrated base glaze mixture.
8. Incorporate the natural red food coloring to taste.
9. Process everything together with a hand mixer.
10. Set aside and use at 40 degrees Celsius.
Pistachio and basil crumble
1. Grind the pistachio until a powder is obtained.
2. Place in a food processor along with the flour, Procrunx, sugar, salt, black pepper, and basil leaves.
3. Process everything until the basil is integrated.
4. Add the cold butter cut into cubes and process again until a crumbled texture is obtained.
5. Spread on a baking sheet on a non-stick sheet and cook for 12 minutes at 180 degrees Celsius.
6. Remove from the oven and, while still hot, crumble with the help of a kitchen whisk.
7. Set aside until serving in a dry place.
Tomato Trompe-l’oeil Assembly
1. Place the still-frozen false tomatoes on a rack. Place a deep tray underneath.
2. Pour the tomato glaze over the panacottas at 40 degrees Celsius and let the excess drain onto the tray.
3. On a plate, serve a small amount of crumble and place the false tomato on top.
4. Garnish the top of the tomato with a tomato branch.