Tiramisu Ricotta, Green Tomato jam, Speck & pine nuts
La Chambre reinvents Green Tomato jam, a classic of old, in a very modern savory tiramisu.
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Ingredients
- 1 jar Green Tomato jam or Onion Grape Citrus confit
- 200 g whipping cream
- 250 g Ricotta
- 4 slices Speck
- A few basil leaves
- 50 g pine nuts
- 4 multicoloured tomatoes
- 2 g gelatine
- Fleur de sel
- Crushed pepper
- Olive oil
Instructions
- Whip the well-chilled cream. Add the Ricotta and whisk briefly to combine. Soften 2 g of gelatine in cold water, drain thoroughly, then melt it for a few seconds in the microwave. Fold it immediately into the Ricotta mixture and let it set in the fridge.
- Cut the tomatoes into small cubes and drain them in a colander to remove as much water as possible. Chop the basil and mix it with the diced tomatoes, adding a teaspoon of Green Tomato jam, 1 tablespoon of olive oil, salt and pepper.
- Grill the Speck and toast the pine nuts under the grill.
- Assemble the plates (or small glasses), alternating layers of Ricotta, marinated tomatoes and Green Tomato jam or Onion Grape Citrus confit. Finish with the grilled Speck and pine nuts, which should stay crunchy.
