A recipe for radiant skin

A recipe for radiant skinAs a powerful antioxidant, lycopene has been shown in scientific studies to be twice as effective as beta-carotene and 100 times more powerful than vitamin E at combating free radical damage.

Lycopene belongs to the family of plant pigments called carotenoids whose primary role is to protect plants against the harmful effects of UV light. Nature provides our skin with a natural sun-defense mechanism in the form of melanin. Fruit and vegetables develop their colour in the same way and are rich sources of antioxidants. Lycopene – a dark red pigment – is found in watermelon, pink grapefruit, guavas, apricots and tomatoes.

Lycopene is used in Imedeen’s Time Perfection and Prime Renewal tablets, and the team at Imedeen have sent us the perfect recipe for radiant skin…


1 tablespoon caster sugar
½ lime
140g beefsteak tomatoes
2 sheets of gelatin
4g Agar agar
1200g tomatoes
2 Breton lobsters
2 spring onions
¼ bunch of lemon balm
10g sunblush tomato puree
50g red onion
2 drops of Tabasco sauce
175g soy milk
15g olive oil
100g small fava beans
10g tomato concentrate
2 sticks of lemongrass
50ml rice wine vinegar
2l water
freshly ground salt and pepper
1 glass of dry white wine


Tomato emulsion

Sweat red onion for one minute, add diced tomatoes and bring to the boil. Cook for one minute. Add sunblush tomato puree, salted lemon, tomato concentrate, Tabasco sauce, soy milk and olive oil. Season and mix in blender; then pass through a chinois or fine mesh sieve to strain.

Tomato aspic

Boil tomatoes to separate the juice. Save juice from the tomatoes, add agar agar and cook for 2 minutes. Remove from heat, pat dry gelatin sheets and add. Spread a fine layer on a plate and leave to set. Cut into rounds using a 4cm diameter biscuit cutter once set. Meanwhile, bring water, white wine, caster sugar, rice wine vinegar, lemongrass, salt and pepper to a boil. Cook lobster tails for 4 minutes and claws for 6 minutes. Remove meat from shells and cut into medallions. Place lobster pieces on plate covered with a damp absorbent cloth.

Serving directions:

Warm tomato emulsion and blend until frothy. On each plate put a circle of tomato tartare then top with a layer of tomato aspic followed by the lobster medallion. Top with a bunch of fresh herbs and drizzle with tomato emulsion.

This mouth watering recipe bursting with beauty super foods and nutrients has been created exclusively for IMEDEEN by Guy Martin, award-winning chef at the celebrated Grand Vefour, Paris, now running exclusive cooking classes at his own Atelier, 35 rue de Miromesnil, 75008, Paris. Tel: +33 (0) 1 42 66 30 88.

Image: Valua Vitaly/Shutterstock.com


28 Responses

  1. OMG, I see red in my kitchen, my wife will go tomatoe crazy after reading THIS!!! Must I get jealous or ???

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