Tomato Fondant with basil sauce

Fondant de tomate au sauce Basilic:

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
thyme
10 gr sugar
3 drops of Tabasco sauce
6 tbsp olive oil
Salt, pepper

• 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.