To­mate en Gelée

Taste & Flavors - - FAVORITE DISHES -

Fred­eric An­ton,

By Head Chef of Le Pré Cate­lan, 3 Miche­lin Stars

Serves 4


2 toma­toes (500g tomato juice) 3 gelatin sheets Salt and pep­per to taste 80g moz­zarella 80g whip­ping cream 100g olive oil 100g basil leaves


For the tomato jelly, cut the toma­toes in four and put them in a food pro­ces­sor. Re­serve the liq­uid. Strain the toma­toes in a cloth to sep­a­rate the liq­uid from the pulp. Cool the tomato juice and add the soft­ened gelatin sheets. Sieve the mix­ture and mold in deep plates.

Newspapers in English

Newspapers from Lebanon

© PressReader. All rights reserved.