Tomato and parmesan crumble

jan bretschneider

jan bretschneider

14th September 2011

Tomato and parmesan crumble

one of our canapes

Ingredients

  • Black olive Crumble Topping
  • 175g Flour
  • 75g Butter, softened
  • 40g black olive
  • Blend butter with black olives and chill
  • Mix butter and flower in robo coup
  • Add pinch of salt and back on 180 for 15 minutes or until crunchy
  • Tomato bavoir
  • 50ml olive oil
  • 500gr chopped tomato
  • ½ Spanish onion finely diced
  • ½ bay leave
  • 10gr tomato puree
  • 2 cloves of garlic
  • Sweat of the onions in olive oil and add the bay leave garlic and tomato puree
  • Cook on low heat for 2-3 minutes and add the tomatoes.
  • Slowly stew the mix until thick.
  • Season and blend and pass.
  • 2 leaves of gelatine
  • 50ml white wine vinegar reduced by half
  • Dissolve the gelatine in WW vinegar and add to the passed tomato base.
  • Cool the base
  • Whip 200ml of double cream and fold carefully under the cold tomato base.
  • Season and fill into shot glasses
  • Tomato water jelly
  • 15 plum tomatoes
  • 2 sticks of celery
  • 1 clove of garlic
  • 2 pinches of salt
  • Blitz everything together and hang over night in the fridge
  • Soften 3.5 leaves gelatine in 250ml tomato water and heat to dissolve
  • Pass and cool before topping the bavoir with the jelly
  • Parmesan espuma
  • 50gr flower
  • 50gr butter
  • 400ml milk
  • 60gr grated parmesan
  • 60ml cream
  • 150ml tomato water
  • Juice of ½ lemon
  • Seasoning
  • In a medium saucepan melt the butter, add the flour to make a roux, add seasoning.
  • In a separate saucepan bring the milk and stock to the boil; add ladles of boiling milk-stock one at a time to the cooked roux. Stir well after each addition to secure a smooth sauce. Add the rest of the milk and cook the sauce for six minutes over a moderate heat.
  • Add the grated Parmesan cheese to the double cream and blend.
  • Pass the Parmesan cream through a fine sieve and pour into a cream whipper, charge with two pellets, shake vigorously and let the espuma chill over ice.
  • Tomato and olive salad
  • Blanch 2 tomatoes and dice finely
  • Chop 5 black olives finely and mix with tomatoes
  • Place on top of the jelly

Method

extra
olive tapanade