Verrines bayadère à la tomate et à la crème Glass casings bayadère with tomato and the cream
Preparation time: 20 minutes. Cooking time: 60 minutes (fridge). Difficulty: Medium. Cost: Medium.
INGREDIENTS For 6 persons - 9 tomato beef heart - 2 c. tablespoon olive oil - Worcestershire sauce - Tabasco (optional) - 3 c. Coffee capers - 30 cl of cream liquid - 300g mascarpone - 6 tomatoes in oil - 6 sprigs of dill - celery salt - pepper mill
PREPARATION Remove stems of tomatoes and plunge 20 seconds in boiling water. When the skin begins to loosen, remove them from water, drain them and place them under cold water. Peel them, cut them into quarters, épépinez them and concassez them coarsely. Let them drain in a few minutes before the colander into a bowl. Add the olive oil, few drops of Worcestershire sauce, and a few drops of Tabasco, drained capers and chopped with a knife; salt celery salt and pepper generously. Mix and cool book In another bowl previously reserved in the refrigerator or freezer, mount the cream to whip and then add the mascarpone and whipped still strong for a strong mix well. Arrange half the tomato mixture in the bottom of glasses and then add the mascarpone mixture on top by helping you possibly a piping bag then add the rest of the tomato mixture and the end of the mascarpone mixture. Reserve in refrigerator until ready to serve very fresh. Decorate with tomatoes and a sprig of dill. WINE Chanmapgne.