Recipe: Tomato and Thai Basil Ice Cream

Name: Crème glacée de tomates et basilic thaï
Prep time: 30 min
Cook time: 90 min
Total time: 840 min
Yield: 6 portions
Ingredients: 2 kg de tomates du jardin (Type Coeur de boeuf ) mondées et taillées en gros cubes.1 gros oignon jaune épluché et taillé de mêmede la fleur de thym2 gousses d'ail dégermées écrasées et émincéesquelques feuilles de céleri branche émincées3 cuillers a soupe de bon concentré de tomate1 litre d'eau de sourcegros sel de mer et poivre du moulinhuile d'olivesgarniture2 tiges de jeunes bourraches épluchées (comme des asperges) et taillées en petits dés.sel fin et poivre du moulinquelques feuilles de basilic Thaï

By chef patrick ★ ★ ★ ★ ★ 4.4/5 (12 reviews) Starters

Prep 30 min

Cook 90 min

Rest 12h

Total 14h

Servings 6 serv.

Ingredients for 6 servings

2 kg garden tomatoes (Beef Heart type) peeled and cut into large cubes.
1 large yellow onion peeled and cut the same way
thyme flowers
2 garlic cloves degermed crushed and sliced
a few celery branch leaves sliced
3 tablespoons of good tomato paste
1 liter of spring water
coarse sea salt and freshly ground pepper
olive oil
garnish
2 stems of young borage peeled (like asparagus) and cut into small dice.
fine salt and freshly ground pepper
a few Thai basil leaves

Step-by-step directions

1- In a Dutch oven, pour a good splash of olive oil then make your onions and garlic cloves "fall", then add your tomato cubes a little thyme, and celery salt and pepper then after 5 minutes, the tomato paste, moisten with your liter of water, turn on your oven to 180°(th6) then at boiling point place your covered Dutch oven in the middle of the oven for 1 hour of cooking.

2- In a salad bowl pour your borage dice salt and pepper then put in the fridge.

3- Here your cream is cooked, blend it for a long time, if despite everything small pieces remain pass it through a fine strainer, test the seasoning let it cool then let it spend a night in the fridge.

4- The next day drain your borage dice a little and mix them with your tomato cream and add your basil chopped at the last moment.

Feuilleté de boeuf Boeuf cru