(For 4 portions)
- 8 Aikiba Leaves
- 8 medium tomatoes on a vine
- 1 tbsp olive oil
- 120g goat cheese
- 80g diced black olives
- 40g diced shallots
- 100g mascarpone cheese
- 1 pinch turmeric
- 2 pinches table salt
- 1 pinch white ground pepper
- Blanch, peel and cut the tomatoes into quarters.
- Reserve 4 tomatoes for the filling and deseed the other 4 in order to get some perfect flat pieces.
- Lay some cling film on the bottom of 4 half-sphere moulds and cover with the pieces of tomato.
- Deseed the rest of the tomatoes and dice into brunoise.
- Using a mixing bowl, carefully fold the goat cheese with the diced tomatoes, diced black olives and diced shallots. Season to taste and fill the half sphere.
- Close with another cling film, press gently and let set in the fridge for one hour.
- Pull the cling film gently out of each mould and place each tomato sphere in the middle of each plate and brush with the olive oil.
- Melt the mascarpone in a saucepan gently and add the turmeric and the seasoning.
- Let it cool down a little, pass the sauce through a fine sieve and pour the sauce around each tomato sphere.
- Serve with Aikiba leaves. In this recipe, we added a slice of black olive on top of a white boiled egg for decoration.
Recipe: Franck Pontais
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