Saturday, July 01, 2006

Tomato Fondant with basil sauce

Fondant de tomate au sauce Basilic:
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For 6 people
Preparation time : 1h30 minutes
Refrigerator: 4 heures
1 kg tomatoes
1 stick of celery
1 crushed garlic clove
3 leaves or 6 gr gelatin
10 cl single liquid cream very cold
1 tbsp chopped tarragon
4 tbsp chopped basil
3 tbsp chives
6 saffron pistils
10 gr sugar
3 drops of Tabasco sauce
6 tbsp olive oil
Salt, pepper

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  • Plunge the tomatoes into boiling water and then peel them, chop them into small cubes. Reserve 250 gr for the sauce.
  • Peel the celery stick , and chop into slices of around 1 cm.
  • Heat 3 tbsp of olive oil in a frying pan, add the tomatoes, celery, garlic, thyme and sugar. Season with salt and pepper.
  • Cook for 30 minutes on a medium heat, stirring occasionally.
  • Add the saffron 10 minutes from the end.
  • Soften the gelatin in cold water.
  • Filter the tomato mixture using a sieve. Warm the filtered sauce, before stirring in the gelatin off the heat.
  • Add 3 drops of tabasco sauce and the chopped tarragon and basil.
  • Whip the cold single cream. Add two tablespoons of cream to the warm tomato mixture, stir, and then add in the rest of the cream delicately.
  • Leave the mixture to set for 4 hours in the fridge in individual ramekins.
  • Prepare the sauce just before serving. Mix the remaining tomatoes in a blender, and season with salt and pepper. Add in 1 tablespoon of basil, and 3 tablespoons of olive oil, and mix.
  • Turn out the tomato fondants onto plates with the aid of a knife around the edges. Add the sauce, and decorate with basil leaves and chives.

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