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Confit tomatoes with thyme and mozzarella mousse with truffle oil |
 Serves: 15-20  All levels
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Ingredients:
> Medium sized tomatoes |
| Directions: | |
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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. |
