- 5 ripe tomatoes
- 3 eggs
- 55 cl milk
- 9 cl whipping cream
- 40 g flour
- A few sprigs thyme
- 4 tablespoons pure olive oil
- ½ bunch basil
- Salt and ground pepper
Difficulty: [User rating: 2]
- Peel and seed the tomatoes.
- Separate the egg yolks from the whites.
- Boil the milk seasoned with salt and pepper. Whisk in the egg yolks, then incorporate the flour while stirring continuously. Add the tomato coulis, whisk for 3-4 minutes more, and stir in the crumbled thyme. Pour into verrines and refrigerate.
- Beat the egg whites until stiff. Mix the basil to collect its juice and add to the olive oil.
- Pour into comma molds on a Silpat mat. Bake 5 minutes at 200°C. Unmold the islands onto the tomato parfait, then chill before serving.
Note: If the color isn't red enough, add a touch of red pepper coulis.
A creation of Chef Hubert
