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Menu by Stephane Poussardin
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Raf tomato confit with goat cheese foam and asparagus in emulsio and jabugo ham
Fresh and smooth with a ham after taste
By Chef Stephane Poussardin Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Medium
Read interview with:
Ingredients
- 4 raf tomatoes
- 25 gr. Jabugo ham in slivers
- Salt and black pepper.
- 8 Pieces of green asparagus.
- 15 leaves of fresh spinach.
- 100 ml. vegetable broth.
- 2 gr. soy lecithin.
- 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.
- 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 green emulsion :
For the goat cheese foam
For the tomato confit:
For the tomato confit:
- Bring water to the boil for blanching the tomatoes (30 seconds in boiling water) and cool immediately in ice.
- 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 :
- Boil the vegetable broth with baby spinach, sliced green asparagus and salt.
- 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 .
- Finally add the soy lecithin.
For the goat cheese foam:
- Bring the cream, salt and pepper to boil in a saucepan. Once heated, add the gelatin sheet, previously soaked in cold water, and mix.
- Add goat cheese, mascarpone cheese and blend with the help of the mixer.
- Strain, fill the syphon and give it two charges of gas.
- Put the syphon in a pan of hot water at 60 degrees.
- (You can replace the foam with a simple goat cheese cream).
Assembly:
- Place a tomato confit in the center of each bowl.
- Fill with warm goat cheese foam and place a green asparagus standing up inside of each tomato.
- Add the green emulsion around the tomatoes.
- And finally carefully position some Jabugo ham slivers.
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