Goats' cheese bavarois, sweet and sour tomatoes and wild ro
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Goats' cheese |
| 250 | millilitres | Milk |
| 250 | millilitres | Double cream |
| 1 | Gelatine leaf | |
| 2 | Egg whites | |
| Salt | ||
| Cayenne pepper | ||
| 4 | Plum tomatoes | |
| 500 | millilitres | Red wine |
| 100 | millilitres | Cabernet sauvignon |
| Vinegar | ||
| 5 | Shallots; shredded | |
| 1 | Clove garlic; sliced | |
| 10 | Basil leaves | |
| 1 | tablespoon | Sugar |
| 100 | millilitres | Olive oil |
| Salt and pepper | ||
| Rocket leaves | ||
| Fresh basil leaves | ||
Directions
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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