- 1000 g ripe tomatoes
- 4 cubes ice
- 1 clove garlic
- 1 level tablespoon white wine vinegar
- 1 level teaspoon french truffle oil, optional (can use EVOO)
- 1 teaspoon salt, adjust to taste
- 2 --- Peppercorns
- 500 g water
- 30 g Basil leaves, washed
- 35 g sugar, raw or white
- 4 teaspoon Gelatine powder
- 1 pinch salt
- 35 g Parmesan cheese
- 150 g Milk
- 70 g cream
- 1 pinch white pepper
- 1.5 teaspoons Gelatine powder
Place all ingredients into TM bowl and puree speed 9 for 30 seconds.
Strain through cheese cloth or a coffee filter or clean tea towel for
around 9 hours. Do not squeeze or try to push contents through or
it will be coloured and cloudy.
Can be served as a canapé shot, as an interesting change in a bloody
mary cocktail, in vodka cocktails or as a cold soup garnished with
whatever your imagination can bring. eg confit cherry tomatoes,
smoked heirloom tomatoes, green tomato purple basil and buffalo
Also delicious served unstrained as a summer gazpacho. Can even
be frozen and whipped into a savoury sorbet.
Place water, sugar and salt into TM bowl and set for 100deg, speed 2,
5 minutes, or until it comes to a full boil.
Add washed basil leaves and blend speed 9, 30 seconds.
Strain and then add gelatine and stir until fully combined.
Strain again through a fine sieve and pour into a large flat tin or tray,
lined with cling film. (If you spray the tray with oil the cling film will
Allow to set in the fridge and when firm lift out cling
film and you can cut into squares or shape as desired.
Great served as an interesting garnish to salad caprese (tomato,
mozzarella, basil salad), little squares on canapés, or in any
dish as a substitute for basil, if looking for something different.
You can even serve garnishing a hot soup at the last minute and
it will gently melt creating a bit of a feature and a delicious flavour
NB: keep your strained out basil and make into a
pesto, or add to pasta dough or bread dough for
colour and flavour.
Grate parmesan on speed 9 for 10 seconds.
Scrape down and weigh in milk and add gelatine and pepper,
ensuring you don’t get it on the exposed blades or it
wont melt, and cook for 4 minutes, 70 degrees, speed 3.
Strain and cool to room temp then stir in cream.
Set in fridge and stir well before using. (you can put back
into TM and mix on speed 2 for 10-25 seconds.)
Can be served floating on top of a cold soup, or served
swirled through the top of a hot soup like potato and
leek or creamed onion.
Will work well with other strong hard cheeses
like romano, also blue cheese or a strong feta
such as Persian feta.
You can spoon the cream on top to make a flat layer, but I was serving 50 at
the time so I put the cream in a piping bag to make it quicker.
Needs to be served immediately after putting together as the cream
will eventually make the consomme cloudy.
I served 4 little 1/2cm cubes of jelly in the bottom of the glass,
around 40ml of consomme, and topped with the parmesan cream.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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