4 h
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Tomato foam 1375.0 g
Freeze-dried raspberry 25.0 g
Frozen raspberry purée 0.125 kg
Red wine 0.03 l
Sugar 0.019 kg
Salad tomato 0.083 kg
Red wine vinegar 0.008 l
Sugar 0.008 kg
Water 0.005 l
Pimienta de cayena en polvo Sosa 0.333 g
Eggs 0.625 ud
Sugar 0.038 kg
Frozen raspberry purée 0.05 kg
Creamed corn 0.003 kg
Frozen raspberry purée 0.063 kg
Egg whites 2.083 ud
Sugar 0.025 kg
Xantana rubber 0.375 g
Concentrated tomato, can 0.045 kg
Egg whites 1.75 ud
Isomalt sugar 30.0 g
Egg yolk 1.5 ud
Freeze-dried raspberry 5.0 g
Plain flour 0.075 kg
Raising agent 0.5 g
Table salt 0.5 g

For this recipe, the following elaborations are needed:


  • Make a drawing on the plate with the raspberry curd as if it had been splashed on the plate. 
  • Place some tomato jam on the bottom of the plate on top of the curd.
  • Place the tomato sponge cake in pieces in the centre of the plate.
  • Place some pieces of the red wine fruit jelly around the cake.
  • Pour a raspberry and red wine sorbet over one of the pieces of sponge cake.
  • Place some tomato foam on the side of the dish.
  • Place a spoonful of raspberry slush well separated from the sorbet.
  • Sprinkle with raspberry powder.
Nutritional information (1 portion)
Fiber 9.05 g
Saturates 2.1 g
Monounsaturated fatty acids 1.29 g
Polyunsaturated fatty acids 0.87 g
Cholesterol 100.53 mg
Calcium 201.34 mg
Iron 4.28 mg
Zinc 0.82 mg
Vitamin A 74.91 ug
Vitamin C 52.1 g
Folic acid 187.02 ug
Salt (Sodium) 2092.67 mg
Sugars 5803.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.