INGREDIENTS

INSTRUCTIONS

For the coulis: Discard the tomato and puree the tomato flesh in a
food processor, push the puree through a fine sieve and season with
salt and pepper. Warm the coulis gently and add the soaked gelatine
and leave to chill in fridge.  For the fromage frais: Put the fromage
frais in a small mixing bowl  with the chopped shallots and season with
salt and pepper. Set aside  to chill.  For the essence: Place the
tomatoes and basil in a robot coup and  season, then crush the
tomatoes. Then hang the puree in Muslim cloth  and allow the clear
juices to drop out. When you have approx 80ml  stop and chill the juice
in the fridge. Once chilled correct the  seasoning.  Slowly poach the
langoustines.  To serve: Put the fromage frais mixture in the centre of
a small bowl  then cover with the tomato coulis and allow to set hard.
When set put  the langoustines on top of the coulis and pour the
chilled tomato  essence around. Garnish with a sprig of basil.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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