Tomato Petal Terrine
10 vine-ripened tomatoes
300 grams goat's cheese
chicken stock
50 milliliters Tomato Juice
5 gelatine leaves
sea salt
freshly ground black pepper
10 basil leaves
extra virgin olive oil
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.
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.
Repeat 3 times, finishing with another tomato layer. Fold over the plastic wrap, sealing around edges. Place weights on top and refrigerate overnight.
To serve, unmold the terrine and carefully cut into slices. Plate with mesclun and drizzle with oil and a grind of pepper.
Source:
"Recipe adapted from Tomato Petal Terrine from Herbert Franceschini, Executive Chef at the Brisbane Hilton Hotel."
10 vine-ripened tomatoes
300 grams goat's cheese
chicken stock
50 milliliters Tomato Juice
5 gelatine leaves
sea salt
freshly ground black pepper
10 basil leaves
extra virgin olive oil
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.
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.
Repeat 3 times, finishing with another tomato layer. Fold over the plastic wrap, sealing around edges. Place weights on top and refrigerate overnight.
To serve, unmold the terrine and carefully cut into slices. Plate with mesclun and drizzle with oil and a grind of pepper.
Source:
"Recipe adapted from Tomato Petal Terrine from Herbert Franceschini, Executive Chef at the Brisbane Hilton Hotel."
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