Читать книгу Simple Beginnings: Beading - Aiden Byrne - Страница 19

SERVES 4

2 large Heritage tomatoes (any colour)

4 ripe peaches

25 g caster sugar

3 leaves gelatine, softened

4 cherry tomatoes

50 g pine nuts

25 ml sherry vinegar

100 ml olive oil

50 ml double cream, semi-whipped

1 handful of baby basil

salt and pepper

USE A 2 CM diameter pastry cutter to cut out four fondant shapes from one of the tomatoes and from one of the peaches. Put these in the refrigerator.

CHOP THE REMAINING peach and put the flesh in a saucepan with 50 ml water and the sugar. Cover and cook for about 5 minutes or until the peach is soft. Add the gelatine and stir to dissolve. Transfer the mixture to a blender and blend until smooth. Pass the liquid through a fine sieve and allow to set in a bowl in the refrigerator.

MEANWHILE, plunge the cherry tomatoes in boiling water for no more than 10 seconds, remove and plunge immediately into iced water. The skins will peel away easily.

SLIGHTLY TOAST the pine nuts, chop them and mix them with the sherry vinegar and the oil. Season with salt and pepper and set aside.

WHEN THE PEACH jelly is set fold in the whipped cream until it is fully incorporated and return to the refrigerator.

CUT THE REMAINING tomato into four slices and arrange them on four small salad plates. Dress the cherry tomatoes and the peach and tomato fondants in the pine nut vinaigrette and arrange them next to the tomato slices. Spoon some peach mousse onto each plate, sprinkle over the basil and dress with a little more pine nut vinaigrette.

If you’ve already made a batch of beetroot purée for a recipe this is another great way to use it. This can be served with a main course, such as roasted venison, or simply as a starter on its own. Alternatively make the risotto in advance, let it go cold, roll into small balls and coat with a tempura batter and deep-fry – perfect as canapés.