THERMOMIX ® RECIPE

1 Tomato consomme, Basil jelly & Parmesan cream

Recipe's preparation

Tomato consomme

 

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.




Notes:

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

mozzarella ‘salad’.

 

Also delicious served unstrained as a summer gazpacho.  Can even

be frozen and whipped into a savoury sorbet.

Basil Jelly

 

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

stick better)

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

burst.

 

NB: keep your strained out basil and make into a

pesto, or add to pasta dough or bread dough for

colour and flavour.

Parmesan Cream

 

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.)


 

Notes:


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.