Cream of Tomato with a Tarragon Floating Islet
Ease of preparation: Easy
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4
- Cream of Tomato
- 1 onion, minced
- 5 garlic cloves, minced
- 3 tbsp (45 ml) olive oil
- 1 1/2 cans of 796 ml (28 oz) Italian tomatoes, crushed
- 1/2 cup (125 ml) chicken broth
- 1/2 cup (125 ml) 35% or 15% heavy cream
- Salt and pepper
- Floating Islet
- 1 egg white
- 1 tbsp (15 ml) corn syrup
- 1 tbsp (15 ml) fresh tarragon, chopped
- 1 tbsp (15 ml) hot water
- Salt and pepper
Method
- For the Cream of Tomato:
- In a saucepan, soften onions and garlic in 2 tbsp (30ml) of oil. Add tomatoes and broth. Bring to a boil and let simmer over medium heat for 20 minutes. Season with salt and pepper.
- For the Floating Islet
- In a mixer, purée until smooth. Pour through sieve. Add cream and season with salt and pepperIn a bowl, whip egg white and corn syrup until firm peaks are formed. Add tarragon and season with salt and pepper.
- Pour water in a plate. Scoop 1 tbsp on meringue. With another spoon, shape meringue in an oblong form and make four quenelles. Place them on a plate leaving space between each. Cook in the microwave at high for 15 to 20 seconds. Coat each quenelles with oil. Place a quenelle in the centre of each cream of tomato.
Note
- If 15% cream is used instead of heavy cream, it is important not to boil the cream of tomato. This will ensure a smooth mix with no lumps.