Small tomato pudding
Instructions
Saute the shallots with the oil, add the Laurel (eliminate), garlic (eliminate), tomato pulp, chopped carrot, parsley and thyme chopped, salt and pepper.
Cook over low heat until tomato puree rather dense.
Pass through a sieve the sauce then the potatoes then blend it all together.
Add eggs, cream and chopped Basil.
Blend a little, pour the mixture into buttered individual ramekins and bake at 170 degrees already warm in a double boiler for 40 minutes.
Serve cold garnished as desired.
Ingredients and dosing for 6 persons
- 1000 g of tomato pulp
- 200 g of boiled potatoes
- 50 g of chopped scallions
- 4 eggs
- 1 carrot
- 1 leaf of laurel
- 1 clove of garlic
- 1 sprig of parsley
- 1 sprig of thyme
- 3 leaves basil
- 5 tablespoons of fresh cream
- 5 tablespoons of olive oil extra virgin
- Butter
- Salt
- Pepper