For 12 people For the cream 325 g Idiazabal cheese 100 g water 100 g cream 33% 250 g cream cheese salt
For the sorbet 1 kg mature tomatoes 10 g basil 5 g tarragon 10 g sugar 75 g glucose 150 g mineral water 30 g anticristallisant salt and pepper 30 g virgin olive oil
For the salad 60 g rye bread 30 g sprouts tomate flakes chopped ciboulette extra virgin oliv oil
For the cream Put the cheese, water and cream in the Thermomix at 80 degrees, grinding for 4 minutes. Strain and cool the mixture. In cold, mix the Idiazabal with the cream cheese, add salt if necessary and put in pastry bag For the sorbet Peel the tomatoes, quarter and place them in baking pan with the herbs, salt, pepper and sugar 20g Cook at 110 degrees for 2 hours and grind. Strain and the result has to be a kilo of tomato puree. Reduce the heat if it exceeds, or add water if it does not reaches 45 º add the other ingredients of the sorbet and up to 80 º. Add salt and pepper . Leave the mix to mature in camera for 2 days Place in pacojet's cups
For the salad Wash the sprouts in ice water and keep. Cut 2mm cubes of rye bread, toast and keep Chop the chives
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