Tomato ham cream (Print Version)
# Ingredients:
01 -
2 slices of cured ham.
02 -
6 fresh tomatoes.
03 -
6 sprigs of basil.
04 -
200g of creamy cheese like Gervais.
05 -
2 egg whites.
06 -
2 tablespoons of olive oil.
07 -
Salt.
08 -
Pepper.
09 -
Pepper pulp vinegar (optional).
# Instructions:
01 -
Cut out the stems from the tomatoes. Boil them for half a minute, then cool them down. Peel off the skins, get rid of the seeds, and chop them into little cubes.
02 -
Warm a spoonful of olive oil in a pan. Toss in the tomato cubes, sprinkle in salt and pepper, and simmer slowly for 10 minutes. Let it cool and split into six small glass cups.
03 -
Whisk the egg whites with a dash of salt until fluffy. Mash the creamy cheese, season it, and gently fold in the egg whites. Pipe the mixture on top of the tomatoes using a pastry bag.
04 -
Rinse and pat the basil dry. Chop up six leaves finely and sprinkle them all over the cheese foam.
05 -
Slice the ham lengthwise in half, scrunch it up, and place it on top of the cheese foam. Add some extra basil and even a cherry tomato for decoration.
# Notes:
01 -
Make it 2 hours ahead so it can be served nice and cool.
02 -
Great choice for a fresh summer starter.