Gastronomixs

Coeur de Boeuf consommé

A clear tomato bouillon made from high-quality, concentrated, roasted tomatoes.

Creation by Rick Swinkels, Jacobsz restaurant, Amsterdam, the Netherlands.

Makes 2 liters.

Coeur de Boeuf consommé

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Ingredients

3

kg

coeur de boeuf tomatoes

1/2

bunch

basil

1/2

bunch

tarragon

1

 

shallot, finely chopped

1

g

cayenne pepper

45

g

tarragon vinegar

As needed:

 

salt and pepper

Preparation method

  • Grill half of the tomatoes on a hot plate or grill.
  • Add all the tomatoes and the remaining ingredients to a blender and blend until smooth.
  • Hang the mixture in a passing cloth under pressure and catch the consommé.
  • Season the consommé to taste with salt and pepper.
  • Store in the refrigerator until use.

Serving suggestions

  • As an entremets with marinated tomato, coffee, and tonka beans.
  • The consommé goes well with preserved, roasted, or grilled vegetables.
  • Serve as an amuse-bouche with lovage pearls and summer flowers.

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