Pineapple tomato purée

Dessert Crème Pineapple


Mozzarella emulsion

1 Ball burrata mozzarella

500 ml Debic Cream 35%

1 Gelatin sheet

3 g Espelette pepper

10 ml Balsamic vinegar

5 g Salt

Pineapple tomato purée

4 Nice pineapple tomatoes

100 g Onions

50 ml Olive oil

5 g Fleur de sel

5 g Pepper

2 Gelatin sheets

5 g Cinnamon

10 g Lemon thyme

10 Basil leaves


2 Slices of bread with tomato confit

10 g Thyme

2 Slices Iberico ham

10 ml Olive oil

5 g Pepper

5 g Salt

Fresh herbs and flowers


Mozzarella emulsion

Soak the gelatin sheets in cold water.

Bring the Debic Cream 35% to the boil and add the pieces of chopped mozzarella.

Season with salt.

Add the soaked gelatin, along with the Espelette pepper and balsamic vinegar.

Mix until smooth and pass through a sieve.

Pour into a siphon and store in the refrigerator.

Pineapple tomato purée

Soak the gelatin sheets in cold water.

Wash the tomatoes, remove the stems, place them in warm water and remove the skin (émonder).

Roughly chop the tomatoes.

Stew the finely chopped onion in the olive oil.

Add the lemon thyme and half of the tomatoes and leave to soften.

Season with pepper and salt.

Add the cinnamon and soaked gelatin sheets.

Remove from the heat and add the rest of the tomatoes and finely chopped basil.

Season to taste, if necessary.

Store in the refrigerator.


Cut the bread into pieces and place on a baking tray.

Add the thyme and a dash of olive oil.

Season slightly with pepper and salt.

Put in an oven at 165°C for 10 minutes.

Mix in a blender until smooth and put to one side.


Fill the bottom of the verrines with the pineapple tomato purée and add the mozzarella emulsion on top.

Sprinkle with the crumble and finish with a slice of Iberico ham.


Garnish with fresh herbs and flowers of your choice.