Goat’s cheese bonbon with tomato jelly and deep-fried basil - Bresc BV
Ingredients
- 4 fresh, unmatured goat’s cheese
- 1 dl tomato jelly
- 8 g basil leaves
- tomato mousse
- For 1 l mousse: 40 g Bresc Shallot chopped
- 10 g Bresc Garlic chopped
- 5 g tarragon
- 50 g Bresc Strattu di pomodoro
- 2 400-g tins peeled tomatoes
- 2 dl cream
- 4 leaves gelatin
- For 900 g jelly: 8 dl tomato juice
- 8 leaves gelatin
- 10 g agar
- Tabasco to taste
- olive oil
- salt and pepper
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