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Recipe for :

Soufflé aux Tomates et Avocats

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>

Ingredients

3 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

Method
  • Cut 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.
  • Cut 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 isn’t 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.
  • Peel 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.
  • Whisk 1 tablespoon of whipped cream into each of the purées.
  • Soften 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 the purees.
  • Again, 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.
  • Gently 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.
  • To 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.

Note:

In the original recipe, additional plain tomato puree was mixed with chopped herbs and spooned onto the plates before the tomatoes were set in place.

Serves 4

Source:
Marie Claire: Cuisine extraordinaire, 1988, page 59.

To visit the à la carte web site - click here

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