The “tomatoes” ??????????????????????????????????????????????????????????????????????????????????????????????? served as dessert At the moment, Parisian Restaurants Carbonis They were not in fact tomatoes. The Work of a pastry designer Alina ProkopenkoSmall mounds were made from vanilla sponge cake with strawberry compote. Praline and caramel with tomato flavoring was then layered under red ganache. Finally, the leaves and stems of real tomatoes completed the realistic look. Instead Molds are used to make molds. Prokopenko Then, press each into shape by covering them in plastic film. As Nature is a beautiful thing. “every tomato is different,” Prokopenko says.

The Inspiration: The so-called “Loewe tomato“, of course. In Early June, the X-user Connor Downey Reposted a photoet of a heirloom tomato with the caption “This tomato is so Loewe I can’t explain it” The luxury fashion brand that is behind the fancy tomato leaves candles. Downey’s Post, which has now over 98,000 Likes, was on nose. Loewe The city is well-known for drawing inspiration from In order to bring out the best in vegetables, we have created fragrances. photoshoots. on the runwayJust days later Loewe’s creative director Jonathan Anderson teased the brand’s new clutch — shaped like a giant heirloom tomato. (It was, reportedlyBefore the production of, Downey’s (Post is not currently available for sale.

Tomatoes The “tomato girl summerNow that they’re popular, ” “so Loewe,” those bulbous, sculptural heirlooms — already the splurge of the summer farmers market — have gained an added sense of luxury. Seeing These tomatoes are all over social media. “I was like, oh, I want to make a dessert of it,” You can find out more about this by clicking here. ProkopenkoWho’s famous for trompe l’oeil creations such as an “oyster” Composed of a madeleine within a realistic, edible shell You can also find out more about the following: an “ashtray” tartlet It is served with a meringue cigar. The Trompe l’oeil tomatoes was the next logical step to make art from the mundane. Prokopenko This summer, it’s not the only one who has done so. Loewe tomato.

On Instagram, a similar trompe l’oeil dish from the creator @lorneats Recent news has been making the rounds. This “tomato” This dessert was made from vanilla mousse and cake, frozen in silicone molds (made out of an heirloom tomatoes cast in silicone), then glazed with mirror glaze. Food coloring was also added. The The end result is uncanny. It’s as if a real tom had been coated in shellac.

Trompe Food, as a whole, is on the rise. In In the last four years, New York Times The trending trompe-l’oeil foods have been covered on four separate occasions. cakes, candies, ceramics. candles Our expectations are often misunderstood. As Ligaya Mishan The fake cakes became synonymous with an early pandemic. These illusions were prevalent during the time of “bigger and more dangerous deceptions” It is not surprising: It’s A trick we’re able see through, and a joke that we can get in on.

The rise of the trompe l’oeil tomato — which also appears in the form of popular molded tomato candles from Nonna’s Grocer Or, tomato-shaped cocottes from StaubThe two predecessors to the current Loewe tomato moment — also speaks to the continuing overlap between the worlds of food, fashion, You can also find out more about the following: art. When purses are shaped like food and vegetables make up art installations and bouquetsNo wonder the tomato has become both muse (medium) and medium. ThatIn many places, the tomato season is a very short period of time. This could explain why some people want to imitate it. The The perfect heirloom tomatoes are fragile, ephemeral and precious even in season.

Not Every version of the trompe l’oeil tomato has a sweet taste. Soon, a savory version will be available at the San Francisco Filipino Restaurants Abacá. In IlocosThe region of the Northwest PhilippinesKBL (Kamatis Bagoong Lasona) is a popular condiment. It is the shorthand name for kamatis tomato, bagoong fermented fish sauce, and lasona onion. Usually chopped, Abacá’s take on KBL will arrive in the form of a “tomato” This is served with sourdough crackers and smoked salmon yolk.

Cut The bright red tomato-and-and-and-and coating is visible through the thick, glossy layer.Espelette You can also find a mousse with fresh cheese and tomato, known as kesong Puti. That A filling with a stronger tomato flavor is placed inside the mousse: tomatoes that have been cooked down along with onions, cloves of garlic, and Abacá’s own fish sauce. “It’s quintessential Filipino flavors,” says chef Francis AngThe dish is inspired by the chef’s pastry background. A mold gives the dish its tomato shape — it has worked double-duty at the restaurant, having previously been used to make a pumpkin out of calabaza squash mousse — before it’s topped off with a real tomato stem.

For Abacá, however, that the dish will hit menus amid Loewe To many, the tomato season is just a coincidence. Ang. RatherHe says. “It’s always fun to recreate something that’s already in its natural state.”

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