Tomato Lollipops

 

Tomato Lollipops

I first tried the lemongrass lollies in a tapas bar in the south of France. They were so delicious, very refreshing and juicy, just what you need on a hot summer day. Since then I’ve been trying to replicate those fun looking tomato lollies and I think after several attempts I’ve got them just right.

You will need:

Cherry tomatoes (round if possible so they can stand straight)
Sugar 30g
Water 30 mL
The juice of 1 lemon
1 stalk of lemongrass grated 

Preparation: 

Put the sugar, water and lemon juice in a saucepan and bring to the boil. When the mixture gets to 100^oC add the grated lemongrass and boil until it reaches 110^oC.

Pour the liquid into a little bowl and leave to cool until it gets to a really think consistency.

In the meantime, prick a cocktail stick in the cherry tomatoes. I find the best place is on the opposite side of the little green core. It helps with stability so that the tomatoes don’t start rolling. Dip the lolly into the syrupy mixture and leave to cool. That should make about 15-20 lollipops. Repeat the dipping process a second time, leave to cool and put the tomatoes in the fridge. Take them out 30 min before serving.

On the same spirit, I went on experimenting and came up with those other lollies. The binding is not a syrup this time but a balsamic reduction. It gives a good combination of sweet and zingy which I quite like.

For those you will need:

Cherry tomatoes

8 tbs of balsamic vinegar

1tbs of honey

Seeds (personally I like poppy seeds and sesame seeds)

Preparation:

Place the vinegar and the honey in a saucepan and bring to a gentle simmer. Let reduce to about one third of the amount.  You can do the wrinkle test to know when it’s ready but generally the mixture will thicken when it cools down so you can just leave it to cool for a couple of minutes and see if the mixture is thick enough by putting a teaspoon in it. If the back remains coated then you’re ready to go. Transfer in a small bowl and leave to cool. Place your seeds in a small bowl too, it will make it easier to dip your tomatoes and coat the vinegar glazing. As before, you can prepare your tomatoes and prick the cocktails stick at the back of the green core in the meantime.

When the reduction has cooled down, dip your tomatoes half way in it and then immediately in the seeds.  Leave to set in the fridge. Take out 30 in before serving. Enjoy!