aux Tomates et Avocats
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or 4 medium ripe tomatoes
fine salt and freshly ground black pepper, to taste
1 large ripe avocado
a few drops lemon juice
small pinch dry mustard
2 tablespoons heavy cream, whipped
2 leaves gelatin
2 tablespoons chicken stock
1 tablespoon minced chives
the top one-third from the stem end of 2 tomatoes.
Set the caps aside. Remove the cores, seeds, juice,
and ribs from the tomatoes. Save the ribs, but discard
the rest. Gently dry the insides of the tomatoes with
a piece absorbent paper. Lightly sprinkle the insides
of the tomatoes with salt and pepper. Invert the tomatoes
on a rack for at least 20 minutes.
one of the tomato caps set aside in the previous step
into a fine dice and set aside. Remove the flesh from
the other cap. Core, peel, and seed an additional
tomato. Puree the tomato flesh in a small food processor.
If there isnt sufficient pulp to fill each tomato
shell at least halfway, add the flesh from an additional
tomato to the processor and puree it, too. Strain
the puree to remove any lingering seeds and bits of
skin. Season the puree with salt and pepper.
and seed the avocado. Cut a small wedge of the avocado
into a fine dice. Add a few drops of lemon juice to
the dice and set aside. Puree the remainder of the
avocado by forcing it through a fine sieve. Season
the puree with mustard, salt, and pepper.
1 tablespoon of whipped cream into each of the purées.
the gelatin in cold water. Place the stock in a small
bowl and heat to boiling in a microwave. Squeeze the
water from the gelatin. Dissolve the gelatin in the
stock. Whisk half the gelatin mixture into each of
gently dry the insides of the tomatoes with a piece
of absorbent paper. Fasten a strip of parchment paper
around each tomato shell that extends from the base
to about a centimeter above the edge.
insert a rubber spatula vertically into the center
of one of the shells to act as a temporary dam. Spoon
the avocado puree into one side until it is filled.
Carefully remove the spatula and spoon tomato puree
into the empty side to the same level as the avocado
puree. Repeat the process with the other tomato shell.
Place the shells in a refrigerator for a couple of
hours until the purees have set.
serve, place the tomatoes in the center of individual
serving plates. Carefully remove the paper wrappers.
Spoon some of the reserved, diced avocado and tomato
over the tops of each portion. Sprinkle the chives
over each portion.
the original recipe, additional plain tomato puree was
mixed with chopped herbs and spooned onto the plates
before the tomatoes were set in place.
Marie Claire: Cuisine extraordinaire, 1988, page 59.
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