Crema cotta with basil

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Recipe serves 8

Crema cotta

2½ dl full cream
2½ dl milk
5 eggs
75 g sugar
2 sheets of gelatine
1 vanilla pod, scraped
2 sprigs of basil, about 15 g

Preparation

Place the cream, milk, sugar and eggs into a bowl and blend well with a blender.
Put the gelatine, vanilla seeds and sprigs of basil, together with the cream and egg mixture, into a large vacuum bag.
Vacuum bag on level 2 and seal on level 2.
Put the vacuum-sealed bag on the wire shelf at level 2 and steam (1 step).
After steaming, cut open the bag and remove the sprigs of basil. Blend the mixture well with a blender, strain through a sieve and then pour into chilled small serving glasses.
Refrigerate the small serving glasses for about 3 hours.
Tip: Garnish with tomato granité and candied date tomatoes before serving.

Cooking step

Steaming 82°C for 20 Mins

Tomato granité

2000 g round tomatoes (Ramati), stalks removed
200 g sugar
4 g agar-agar
2 sprigs of basil, about 15 g
Salt
Pepper

Preparation

Blend the round tomatoes together with the other ingredients with a blender. Add the mixture to the cooking tray, allow to cool down and freeze in the freezer compartment for at least 4 hours.
Put the frozen tomato mixture on a kitchen towel, hang it up by its four corners and place a dish underneath to catch the tomato juice as it drips down. Allow the mixture to defrost completely.
Bring the tomato juice to the boil and reduce the volume by 30%.
Pour the tomato juice back into the cooking tray, allow to cool down and then place in the freezer compartment for about 3 to 4 hours until frozen through.
To garnish the crema cotta, shave off slivers of the tomato granité with a fork and add to the serving glasses.

Candied date tomatoes

200 g date tomatoes (Datterini), stalks removed
1 tbsp whole cane sugar, e.g. Muscovado
1 tbsp olive oil
Fleur de sel

Preparation

Score and steam the date tomatoes (1 step).
Plunge the steamed date tomatoes in iced water, then peel, quarter and remove the stalks.
Marinate the date tomatoes in the olive oil, whole cane sugar and fleur de sel in the round baking tray and place in the warming drawer at 80 °C for around 5 hours. Alternatively, put the tray on the wire shelf in the cold cooking space at level 2 and desiccate (2 step).

Cooking step

Steaming 100°C for 2 Mins
Top/bottom heat 80°C for 5 Hrs

Tips

Other herbs and flavours can be used in place of basil to make the crema cotta. Optionally, the crema cotta can be caramelized with brown sugar.

  • Wire shelf
  • 8 small serving glasses
  • Cooking tray ⅓ GN, depth 40 mm
  • Round TopClean baking tray, Ø 24 cm
Quantity Ingredient
1 tbsp olive oil
275 g sugar
Salt
1 vanilla pod
4 g agar-agar
4 sprigs of basil
2000 g round tomatoes (Ramati)
2 sheets of gelatine
200 g date tomatoes (Datterini)
5 eggs
Pepper
Fleur de sel
1 tbsp whole cane sugar
2½ dl milk
2½ dl full cream

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