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Raf tomato confit with goat cheese foam and asparagus in emulsion

Fresh and smooth with a ham after taste

By Chef Stephane Poussardin Your email (*) print

Raf tomato confit with goat cheese foam and asparagus in emulsion

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Stephane Poussardin

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    • 4 raf tomatoes
    • 25 gr. Jabugo ham in slivers
    • Salt and black pepper.

    For green emulsion :

    • 8 Pieces of green asparagus.
    • 15 leaves of fresh spinach.
    • 100 ml. vegetable broth.
    • 2 gr. soy lecithin.

    For the goat cheese foam

    • 150 ml. 35% fat cream.
    •  80 gr. goat cheese.
    •  30 gr. mascarpone cheese.
    • 1 sheet gelatin.
    • Salt and pepper.
    • 1 ½ l. syphon
    • 2 gas charges.

    For the tomato confit:

    • 1 sprig fresh thyme.
    • 1 sprig of fresh rosemary.
    • 1 bay leaf.
    • 1 clove of garlic with skin.
    •  200 ml. 0.4 º oil.

For the tomato confit:

  1. Bring water to the boil for blanching the tomatoes (30 seconds in boiling water) and cool immediately in ice.
  2. Peel the tomatoes, scoop out the flesh, and put in a container with olive oil, thyme, rosemary, bay leaf, garlic, salt and pepper. Reserve

For green emulsion :

  1. Boil the vegetable broth with baby spinach, sliced ​​green asparagus and salt.
  2. Once cooked, set aside a piece of asparagus to garnish the plate. Remove a little stock and put the vegetables through the blender, then strain through the sieve so that you have a thin, green cream .
  3. Finally add the soy lecithin.

For the goat cheese foam:

  1. Bring the cream, salt and pepper to boil in a saucepan. Once heated, add the gelatin sheet, previously soaked in cold water, and mix.
  2. Add goat cheese, mascarpone cheese and blend with the help of the mixer.
  3. Strain, fill the syphon and give it two charges of gas.
  4. Put the syphon in a pan of hot water at 60 degrees.
  5. (You can replace the foam with a simple goat  cheese cream).


  1. Place a tomato confit in the center of each bowl.
  2. Fill with warm goat cheese foam and place a green asparagus standing up  inside of each tomato.
  3. Add the green emulsion around the tomatoes.
  4. And finally carefully position some Jabugo ham slivers.


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