Gastronomixs

Tomato bavaroise made from clear tomato bouillon

Creation by Leonard Elenbaas, Pure Passie On Tour, Heijningen, the Netherlands.

Recipe makes 400 grams.

Tomato bavaroise made from clear tomato bouillon

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Ingredients

300

g

tomatoes

½

 

banana shallot

8

leaves

basil

1

stalk

celery

1

clove

garlic

 

 

salt and pepper

100

ml

cream, thickened

100

ml

crème fraîche

3

leaves

gelatine, soaked in cold water

Preparation method

  • For the clear tomato bouillon: blend the tomato, banana shallot, basil, celery, garlic, salt and pepper, and refrigerate for one day.
  • Suspend the blended mixture in a cheesecloth above a container, reserving the clear tomato bouillon strained through the cloth. Season this bouillon with salt and pepper.
  • Heat 1dl of the clear tomato bouillon and dissolve the gelatine in it.
  • Combine the crème fraîche with the whipped cream.
  • Chill the warm tomato bouillon-gelatine mixture by adding 1dl of cold tomato bouillon to it.
  • Fold the bouillon into the cream mixture and pour into a silicone mould.
  • Allow to set, and turn the bavaroise out of the mould. 

Serving suggestions

  • In a starter of North Sea crab salad with green apple, and grilled yellow tomato. 
  • As a basic ingredient in an amuse-bouche, e.g. with tomato chutney.
  • Use in a composition with avocado crème, herring caviare, and herb salad.

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