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Ингредиенты
- 250 gm Goats cheese, (9oz)
- 250 ml Lowfat milk, (9fl ounce)
- 250 ml Double cream, (9fl ounce)
- 1 x Gelatine leaf
- 2 x Egg whites Cayenne pepper
- 4 x Plum tomatoes
- 500 ml Red wine, (17 1/2fl ounce)
- 100 ml Cabernet sauvignon, (3 1/2fl ounce) Vinegar
- 4 x Shallots
- 1 x Clove garlic
- 10 x Basil leaves
- 1 Tbsp. Sugar
- 100 ml Extra virgin olive oil, (3 1/2fl ounce) Rocket leaves Fresh basil leaves
Инструкции
- Heat the lowfat milk and cream together in a pan. Once it has come to the boil, lower the heat and gently whisk in all the goats cheese. Continue to stir till you have the consistency of a thick sauce. Whilst the mix is still warm stir in the gelatine (that has been soaked in cool water for 10 mintues).
- In a mixer, whisk the egg whites into stiff peaks and gently fold them through the cheese mix. Season with salt and cayenne pepper, pour into a bowl and chill for at least 4 hrs.
- Meanwhile, place all the ingredients for the sweet and sour into a saucepan except for the tomatoes. Bring to the boil and simmer for 10 min.
- To skin the tomatoes, plunge them into boiling water for 30 seconds and then into cool water. This loosens the skin making them easy to remove. Add in the skinless tomatoes to the liquid in the pan. Remove from the heat and allow them to cold down in hte liquor. Chill for 2 hrs.
- To serve: Wash the rocket leaves and dress them with the liquor from the tomatoes. Place the rocket onto a plate with one tomato and a spoonful of bavarois. Finish with freshly milled black pepper.
- N.B: When serving the bavarois, heat the spoon in warm water first. This prevents it from sticking to the spoon.
