Confit tomatoes with thyme and mozzarella mousse with truffle oil
|Serves: 15-20 All levels|
> Medium sized tomatoes
1 | Cut off the top of the tomatoes and empty them.
2 | With the inside of the tomoates, make a brunoise.
3 | Confit the outside of the tomatoes and their tops seasoned with olive oil, thyme and garlic in the oven at 160 ° C for 30 min.
4 | Boil the cream, add the mozzarella cubes and let it melt in the cream. Season and add the truffle oil before mixing in the blender. Pass through a sieve and place in an emulsifier.
5 | Toast the bread in the oven and then cut it with two circles of different sizes.
6 | Season the brunoise with basil tomato, fleur de sel, pepper and olive oil.
7 | Fill the confit tomatoes with the brunoise then add the mozzarella mousse from the emulsifier.