Tarte Tatin with Cherry Tomatoes and Risotto Croquette
...

Ingredients

• Tarte Tatin Cherry Tomatoes
• Burrata
• Pesto
• Risotto croquette
  • 400 g risotto
  • 1 large onion
  • 2 cloves of garlic
  • 1.2 L vegetable stock
  • 4 tbsp Natural Paste Roasted Pistachio - Food Revolution by Didess
  • Egg white
  • Flour
  • Corn Panko Green Herbs - Food Revolution by Didess

Preparation

Risotto croquette

1. Peel the onion and chop it into pieces; peel and finely mince the garlic.
2. Sauté the onion in sunflower oil until translucent, add the rice and sauté together.
3. Add the garlic, stir briefly and add the stock.
4. Reduce the heat slightly.
5. Stir and cover the pot with a lid.
6. Stir occasionally to prevent sticking.
7. Remove the pot from the heat when the rice is cooked, finish with the Natural Paste Roasted Pistachio.
8. Let the risotto cool and form into equal-sized balls.
9. Coat in egg white, flour and Corn Panko Green Herbs.
10. Fry for approx. 35 seconds in a preheated fryer at 180°C.

Tarte Tatin

1. Preheat your oven to 180 °C.
2. Take the Tarte Tatins out of the freezer and carefully remove the ring and detach the paper while they are still frozen.
3. Place them in the oven and bake for 18 minutes at 180 °C.
4. Spread the plate with pesto and place the tarte tatin on it.
5. Finish with burrata and a risotto croquette.