Tomato and basil press with aubergine relish and mascarpone
- Starter
- Medium
- 6
- 60 minutes
PT1H
Ingredients
Tomato and basil press
Aubergine relish and mascarpone
- 1 aubergine
- 1 red pepper
- 2 banana shallots
- 1 red chilli
- 1 garlic clove , large
- 1 tsp mustard seeds
- 1/2 tsp mixed spice
- 2 pinches of chilli powder
- 225g of muscovado sugar
- 100g of caster sugar
- 2 limes
- 2/3 tbsp of mascarpone
- 3 tbsp of olive oil
Equipment
- Muslin cloth
- Terrine mould
Method
2
To make the tomato water, place the remaining 5 tomatoes in a blender along with the wine and sugar, season and whizz until smooth. Pass through a muslin cloth
- 5 tomatoes
- 150ml of white wine
- 30g of sugar
3
Soak the gelatine leaves in cold water for 5 minutes to soften. Gently heat the tomato water until warm, squeeze any excess liquid from the gelatine then whisk into the tomato water until dissolved
- 6 gelatine leaves
4
Layer up the dried tomatoes and basil leaves in a terrine mould and then fill each with the tomato water. Leave to set for at least 3 hours
5
Dice the aubergine into 1-2cm pieces, then finely dice the pepper, shallots, chilli and garlic. Sauté the aubergine, pepper, shallots, chilli and garlic in the oil in a hot pan
- 1 aubergine
- 1 red pepper
- 2 banana shallots
- 1 red chilli
- 1 garlic clove , large
- 3 tbsp of olive oil
6
After 3 minutes, add the mustard seeds, mixed spice, chilli powder and sugars
- 1 tsp mustard seeds
- 1/2 tsp mixed spice
- 2 pinches of chilli powder
- 225g of muscovado sugar
- 100g of caster sugar
7
Reduce by half or to the consistency of relish and remove from the heat. Add the zest and juice of the limes
- 2 limes
8
When plating, fold the relish through the mascarpone. Remove the press from the terrine mould and cut into slices. Serve the tomato and basil press with a quenelle of the relish
- 2/3 tbsp of mascarpone
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Tomato and basil press with aubergine relish and mascarpone
