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Terrine of Heirloom Tomato

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Ingredients

Terrine
  • 3 flats mixed heirloom tomatoes
  • 2 clove garlic chopped
  • 2 clove Fennel
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander seed
  • 1 teaspoon black peppercorn
  • 8 teaspoon sheets gelatin
  • 8 teaspoon Salt and pepper
  • Pastille
  • 3 flats mixed heirloom tomatoes
  • 2 clove garlic chopped
  • 2 clove Fennel
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander seed
  • 1 teaspoon black peppercorn
  • 8 teaspoon sheets gelatin
  • 8 teaspoon Salt and pepper
  • Fumaison
  • Smoked mozzarella
  • 8 sheets phyllo dough
  • 8 Parmesan cheese
  • 8 Celery salt
  • 8 Smoked paprika
  • 8 Clarified butter
  • Sorbet
  • 3 flats mixed heirloom tomatoes
  • 2 clove garlic chopped
  • 2 clove Fennel
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander seed
  • 1 teaspoon black peppercorn
  • 8 teaspoon sheets gelatin
  • 8 teaspoon Salt and pepper
  • Fumaison
  • Smoked mozzarella
  • 8 sheets phyllo dough
  • 8 Parmesan cheese
  • 8 Celery salt
  • 8 Smoked paprika
  • 8 Clarified butter
  • 375 gram g glucose
  • 100 gram ml olive oil
  • 125 gram ml simple syrup
  • 4 bunch es basil
  • 550 gram g crème fraiche
  • 450 gram g fromage blanc
  • 5 gram t. parmesan cheese, finely grated on a microplane for plating
  • Piquillo sauce
  • 3 flats mixed heirloom tomatoes
  • 2 clove garlic chopped
  • 2 clove Fennel
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander seed
  • 1 teaspoon black peppercorn
  • 8 teaspoon sheets gelatin
  • 8 teaspoon Salt and pepper
  • Fumaison
  • Smoked mozzarella
  • 8 sheets phyllo dough
  • 8 Parmesan cheese
  • 8 Celery salt
  • 8 Smoked paprika
  • 8 Clarified butter
  • 375 gram g glucose
  • 100 gram ml olive oil
  • 125 gram ml simple syrup
  • 4 bunch es basil
  • 550 gram g crème fraiche
  • 450 gram g fromage blanc
  • 5 gram t. parmesan cheese, finely grated on a microplane for plating
  • Piquillo peppers, cleaned
  • Harissa
  • Salt and pepper
  • Pesto Sauce
  • 3 flats mixed heirloom tomatoes
  • 2 clove garlic chopped
  • 2 clove Fennel
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander seed
  • 1 teaspoon black peppercorn
  • 8 teaspoon sheets gelatin
  • 8 teaspoon Salt and pepper
  • Fumaison
  • Smoked mozzarella
  • 8 sheets phyllo dough
  • 8 Parmesan cheese
  • 8 Celery salt
  • 8 Smoked paprika
  • 8 Clarified butter
  • 375 gram g glucose
  • 100 gram ml olive oil
  • 125 gram ml simple syrup
  • 4 bunch es basil
  • 550 gram g crème fraiche
  • 450 gram g fromage blanc
  • 5 gram t. parmesan cheese, finely grated on a microplane for plating
  • Piquillo peppers, cleaned
  • Harissa
  • Salt and pepper
  • Basil
  • Olive oil
  • Toasted pine nuts
  • Garlic
  • Parmesan
  • Mayonnaise
  • Salt and pepper
  • Preparation

    Baking Directions:

    To make the TerrineScore and blanch the tomatoes.

    Peel and quarter the tomatoes.

    Save the inside and place the petals on paper towels.

    Take 1/3 of the tomato pulp, fennel, garlic, fennel seed, coriander seed, black pepper corn and pulse in a Robocop.

    After blending put in a cheesecloth and strain in a china cap for at least two to three hours.

    To make aspic, measure out one-half quart tomato water and bloom 8 gelatin in cold water.

    Warm the tomato water and add the warmed gelatin.

    Season with salt and pepper.

    Line terrine mold with plastic wrap, covering all sides.

    Put a little of the tomato water in the terrine, and then start to layer the tomato petals in, alternatiing colors of tomato (trim the sides into squares or rectangles so that the tomatoes fit exactly together), seasoning as you go, until you reach the top of the terrine.

    Place a piece of cardboard or wood that will fit into the terrine on top.

    Press lightly so that the tomatoes press together, and the extra amount of aspic can escape.

    Weight and place in the refrigerator overnight.

    To make the PastilleCut both pieces of cheese into strips 3 inches long, by 1/4-inch wide, and 1/8-inch thick.

    Place one piece of fumaison on top of one piece of mozzarella.

    Lay one sheet of phyllo dough on parchment paper, and brush with warm clarified butter.

    Generously sprinkle with parmesan then add another sheet of phyllo; repeat two more times.

    Cut the phyllo into rectangles measuring 6 inches by 4-1/2 inches.

    Put the cheese on one end and roll it up.

    To finish, brush with clarified butter, and sprinkle with celery salt and smoked paprika.

    To make the SorbetBeat the basil leaves on a cutting board and bruise them with a baine buree miere.

    Mix the glucose, simple syrup, basil and olive oil, warm slightly to infuse the flavors.

    Press this mixture through a chinois, into a bowl containing the crème fraiche and fromage blanc.

    Mix well with a whisk, pour into ice cream machine, and turn until desired consistency.

    Pour into plastic container and freeze.

    To make Piquillo sauceBlend all in a vita prep and pass through a chinois.

    To make the Pesto SauceBlend all ingredients in a vita prep (except for the mayo).

    Fold the blended mixture into the mayo.

    PlatingCut the terrine into 1/2-inch slices.

    Brush olive oil over the top of the terrine and sprinkle with fleur de sel and pepper.

    Bake the pastilles for 3 to 4 minutes in a 350 degree oven.

    Place a line of harissa sauce and then next to it put a line of basil sauce.

    Using a comb, push the sauce across the plate.

    Arrange the terrine, pastilles, and a small pile of Parmesan cheese on the plate.

    Put a quenelle of the basil sorbet on the plate, and serve.

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