Name: Goats' Cheese Bavarois, Sweet And Sour Tomatoes And Wild Ro
Ingredients: 250 g Goats' cheese; 250 ml Milk; 250 ml Double cream; 1 Gelatine leaf; 2 Egg whites; Salt; Cayenne pepper; 4 Plum tomatoes; 500 ml Red wine; 100 ml Cabernet sauvignon; Vinegar; 5 Shallots; shredded; 1 Clove garlic; sliced; 10 Basil leaves; 1 tb Sugar; 100 ml Olive oil; Salt and pepper; Rocket leaves; Fresh basil leaves

The next time someone comes up to you and says, “I don’t really believe Jesus died on the cross,” you may wish to respond (in love!) in the following manner: “Let’s conduct an experiment. We’ll put you through so much stress that you actually begin to sweat drops of blood. We’ll beat you in the face. We’ll keep you awake one night due to intense sorrow and then another night due to lengthy legal trials. During this time you will receive no food or water. Then we’ll repeatedly beat you with a whip containing sharp bones and metal balls on the end of each strand. Your skin will be shredded, your muscles will be torn, your organs will be lacerated and you will experience extensive blood loss. We’ll place a crown of thorns of your head and then use the wooded sceptre we placed in your hand to beat you some more. Then we’ll place a heavy beam weighing 75-125 pounds on your back and force you to carry it to your place of execution. When at the site, we’ll drive 5-7 inch nails through your wrists and ankles. We’ll let birds of prey tear at your body as you suffocate in excruciating pain for six hours on the cross. Then, we’ll pierce you in the side with a 6-foot infantry spear, puncturing your heart, and watch the emission of both blood and water. Finally we will place you in a tomb, tightly wrap your body in pungent spices and cover your face, and permit you no medical attention. Would you like to undergo the experiment? Do you think you could survive?”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		The, Green, Gourmet	1	servings

INGREDIENTS

250	g	Goats' cheese
250	ml	Milk
250	ml	Double cream
1		Gelatine leaf
2		Egg whites
		Salt
		Cayenne pepper
4		Plum tomatoes
500	ml	Red wine
100	ml	Cabernet sauvignon
		Vinegar
5		Shallots; shredded
1		Clove garlic; sliced
10		Basil leaves
1	tb	Sugar
100	ml	Olive oil
		Salt and pepper
		Rocket leaves
		Fresh basil leaves

INSTRUCTIONS

BAVAROIS
SWEET AND SOUR TOMATOES
TO SERVE
Heat the milk and cream together in a pan. Once it has come to the boil,
lower the heat and gently whisk in all the goats' cheese. Continue to stir
until you have the consistency of a thick sauce.
While the mix is still hot stir in the gelatine (which has been soaked in
cold water for 10 minutes). In a mixer, whisk the egg whites into stiff
peaks and gently fold them through the cheese mix. Season with salt and
cayenne pepper, pour into a bowl and refrigerate for at least 4 hours.
Meanwhile, place all the ingredients for the sweet and sour into a saucepan
except for the tomatoes. Bring to the boil and simmer for 10 minutes.
To skin the tomatoes, plunge them into boiling water for 30 seconds and
then into cold water. This loosens the skin making them easy to remove.
Add the skinless tomatoes to the liquid in the pan, remove from the heat
and allow them to cool down in the liquor. Refrigerate for 2 hours.
To serve: Wash the rocket leaves and dress them with the liquor from the
tomatoes. Place the rocket onto a plate with one tomato and a spoonful of
bavarois. Finish with freshly milled black pepper.
Note: When serving the bavarois, heat a spoon in hot water first. This
prevents it from sticking to the spoon.
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