16 kiss mini cherry tomatoes - 100 ml preserved lemon mayonnaise (made from half a preserved lemon and 100 g mayonnaise) - 50 g white sesame seeds - cucumber cress/borage cress - fig balsamic vinegar
Bring a pan of water to the boil and prepare a bowl with ice water (ice cubes + water). Cut a shallow cross in the bottom of the mini cherry tomatoes. Use a sieve or spoon to put the tomatoes into the boiling water for 10 seconds. Remove them from the boiling water and immediately transfer to the ice water bath. When the tomatoes have cooled, peel off the skins. Marinate in the fig balsamic vinegar.
Now make the preserved lemon mayonnaise. Remove all the pulp of the preserved lemon, so that you are left with only the peel. Cut the skin into tiny cubes. Puree the mayonnaise with the mini cubes of lemon peel. Put the preserved lemon mayonnaise in a piping bag.
Put the peeled mini cherry tomatoes on the skewers. Half-dip them in the sesame seeds. Put a dollop of lemon mayonnaise on the tomato. Garnish the lollipop with a sprig of cress on the mayonnaise.Print this page