Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 10 \N | Vine-ripened tomatoes |
| 300 grams | Goat's cheese |
| \N \N | Chicken stock |
| 50 millilitres | Tomato juice |
| 5 \N | Gelatine leaves |
| \N \N | Sea salt and freshly ground black pepper |
| 10 \N | Basil leaves |
| \N \N | Extra virgin olive oil |
1. Peel tomatoes by immersing in very hot water for 1 minutes, then slipping off the skin. Cut tomatoes into quarters and remove seeds, then set aside. Slice goat's cheese. Dissolve gelatine in a little stock, then add to the tomato juice.
2. Line a terrine mould with plastic wrap, allowing plenty of overhang.
Pass the tomato petals through the juice mixture and place in one layer into the mould. Season lightly with salt and pepper. Pass basil leaves through juice and place a single layer over tomato petals. Place a layer of cheese slices over basil.
3. Repeat 3 times, finishing with another tomato layer. Fold over the plastic wrap, sealing around edges. Place weights on top and refrigerate overnight.
4. To serve, unmould the terrine and carefully cut into slices. Plate with mesclun and drizzle with oil and a grind of pepper.
Recipe adapted from Tomato Petal Terrine from Herbert Franceschini, Executive Chef at the Brisbane Hilton Hotel.
Converted by MC_Buster.
Per serving: 10 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 186mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.