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Starter

Veggified Consomme

Veggified Consomme.

Veggified Consomme.

Cooking time1 hour
Preparation time10 minutes
Servings10 portions

recipe image Veggified Consomme

low

Low

INGREDIENTS
PREPARATION

For the pomodoro tomato

100 g olive oil
2 g salt
1 g pepper
100 g Flora Plant Cream Double 31% Fat
2 g garlic
100 g Violife Creamy

For the pesto

80 g basil leaves
20 g pine nuts
150 g sunflower oil
20 g Violife Prosociano grated

For the dried tomato salad

1 kg different colour cherry tomatoes

For the fennel confit

200 g Fennel slices
100 g sugar
100 g water

For the garnish

200 g Violife greek white, brunoise
100 g black olive slices
100 g apple capers
10 chervil
10 g Fennel leaves
10 g olive oil
20 g pine nuts

For the pomodoro tomato: • Mix all the ingredients into a blender for 5 minutes until it’s a nice emulsion.
For the pesto: • Mix the ingredients in a Magimix for 1 minute.
For the dried tomato skin: • Get rid of the skin by boiling all the tomatoes for 20 seconds and chill directly after. • Then dry the skin in a dry machine overnight.
For the fennel confit: • Boil the thinly sliced fennel in water and put them directly into the sugar water. • Keep the temperature round 90 degrees for 1 hour.
For the fennel confit: • Boil the thinly sliced fennel in water and put them directly into the sugar water. • Keep the temperature round 90 degrees for 1 hour.
For garnish: • Bring the emulsion of tomato in the middle of the plate and make sure it’s nicely rounded. • On top of this emulsion bring all the different tomatoes and garnish with the rest of the ingredients. • Finish with the dried tomato skin and olive oil

Products used in the recipe:

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Flora Plant Double 31 1L

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