Recipe for a Layered Dessert

Wash the vegetables.

Cut the peppers in half and remove the seeds. Slice them finely. Sauté the peppers with a little olive oil, add the sugar, and let them cook down on low heat for about fifteen minutes, then add a few raspberries and mix everything together. Blanch the tomatoes: plunge them into boiling water and remove the skin.

Prepare a syrup by bringing the water and sugar with vanilla to a boil. Poach the tomatoes in the simmering syrup for about fifteen minutes. Allow the tomatoes to cool in the syrup.

Make whipped cream by whipping very cold cream, adding fresh goat cheese at the end.

Lightly toast the sliced almonds in a non-stick pan.

To finish, presentation: In a glass or bowl, place a layer of pepper and raspberry compote. Top with the poached tomato. Add a little syrup. Finish with the whipped goat cheese. Decorate with raspberries and roasted almonds.