Tomato Ricotta Bavarois

Name: Tomato Ricotta Bavarois
Ingredients: 1/2 Japanese cucumber; 1 sheet of unflavored gelatin dissolved in water; 1 tablespoon (tablespoon) of parsley; 1 drop of Worcestershire sauce; 60 g of fresh ricotta; 1 pinch of salt; 100 g of tomato puree; 1 pinch of Tabasco

1
1/2 Japanese cucumber
2
1 sheet of unflavored gelatin dissolved in water
3
1 tablespoon (tablespoon) of parsley
4
1 drop of Worcestershire sauce
5
60 g of fresh ricotta
6
1 pinch of salt
7
100 g of tomato puree
8
1 pinch of Tabasco

Ingredients

1
1/2 Japanese cucumber
2
1 sheet of unflavored gelatin dissolved in water
3
1 tablespoon (tablespoon) of parsley
4
1 drop of Worcestershire sauce
5
60 g of fresh ricotta
6
1 pinch of salt
7
100 g of tomato puree
8
1 pinch of Tabasco

Directions

1
Combine the tomato puree, ricotta, parsley, Worcestershire sauce, Tabasco, and salt in a processor for 2 minutes until it forms a homogeneous paste
2
Finally, add the gelatin and 1/4 of the cucumber, cut into small cubes
3
Mix well and pour into mold to chill for at least 2 hours
4
Cut the remaining cucumbers into thin slices
5
Place a scoop of tomato puree on a plate, with the bavarois and cucumbers arranged around it.

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