| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 250 |
g |
Goats cheese; (9oz) |
| 250 |
ml |
Milk; (9fl oz) |
| 250 |
ml |
Double cream; (9fl oz) |
| 1 |
|
Gelatine leaf |
| 2 |
|
Egg whites |
|
|
Cayenne pepper |
| 4 |
|
Plum tomatoes |
| 500 |
ml |
Red wine; (17 1/2fl oz) |
| 100 |
ml |
Cabernet sauvignon; (3 1/2fl oz) |
|
|
Vinegar |
| 4 |
|
Shallots |
| 1 |
|
Clove garlic |
| 10 |
|
Basil leaves |
| 1 |
tb |
Sugar |
| 100 |
ml |
Olive oil; (3 1/2fl oz) |
|
|
Rocket leaves |
|
|
Fresh basil leaves |
INSTRUCTIONS
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. Whilst the mix is still
hot stir in the gelatine (which has been soaked in cold water for 10
mintues).
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 hte 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.
N.B: When serving the bavarois, heat the spoon in hot water first. This
prevents it from sticking to the spoon.
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