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[CHEF'S RECIPE] Bavarian Tomato by Christopher Hache
(Chef's recipe - Preparation: 2 h - Cooking: 5 h) Difficulty: expert
Ingredients for 6 people
- 500g beef heart tomatoes
- 500g Saint Vincent tomatoes
- 500g green Zebra tomatoes
- 500g black Crimean tomatoes
- 80 cl white balsamic vinegar
- 200g liquid cream
- 6 bunches basil
- 6 leaves + 1.5 leaves gelatine
- 50g Ketchup
- 20cl olive oil
- salt
- Pepper
Tomate Bavaroise, Christopher HacheStephane Kossmann
Preparation
-
Tomato petals:
Bring a pan of water to theboil with salt. At the same time ,prepare water with ice cubes to cool the tomatoes. Plunge the tomatoes into the boiling water ; wait about 30 seconds, then place them in the ice water to stop the cooking process.
Remove the tomato stalk and peel the tomatoes.
Cut the tomatoes into quarters, then remove the petals (tomato flesh without the seeds).
Tomato jelly:
To recover the tomato water, place the inside of the tomatoes in a "cul de poule" in a water bath.Cook for 5 hours
Filter the tomato water through a chinois.
To make the tomato jelly with the tomato water:
Weigh 1L tomato water with 0.080kg white balsamic and 8g fine salt.
Heat a small amount of this mixture and add the rehydrated gelatine. Add the rest of the seasoned tomato water to a mixing bowl.
Place the bowl on ice to set the gelatine.Homemade ketchup:
Take 0.200kg tomato water and add 0.050kg ketchup. Mix to obtain homemade tomato ketchup.Basil bavaroise:
Take the bunches of basil and blend to obtain a purée with 20g olive oil.
Next, whip 200g liquid cream until stiff.
In parallel, heat a small amount of basil purée and add 1 1⁄2 gelatine leaves.Add the rest of the basil purée and fold into the crème montée, blending until smooth.Presentation:
Line the bottom of a plate with the basil bavaroise in a circle 8 cm in diameter. Arrange the tomato petals harmoniously on top, crossing the colors.
Place the white balsamic tomato jelly around the edges of the bavaroise.
Add a drizzle of olive oil on top and finish with a few grains of fleur de sel and a grind of pepper .Who is Christopher Hache?
Head chef of the gourmet restaurant l'Ecrin and La Brasserie d'Aumont,
located within the Hôtel de Crillon, Christopher Hache
distills a modern cuisine open to the world.
Reopened on July 5, 2017 after four years of renovation
, the Hôtel de Crillon welcomes
its first visitors this summer.
Hôtel de Crillon
10 place de la Concorde
75008 Paris
© Stéphane Kossmann
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