Cubed goat cheese (1/3 cup)
Olive oil (1/4 cup)
Salt (1 tablespoon)
12 medium-sized tomatoes, peeled and seeded
6 drops of pepper sauce
Small pieces of salted butter (2 tablespoons)
Gelatin sheets (1 envelope), unflavored
A pinch of black pepper
Bouillon powder dissolved in 1/3 cup water
Accessory: None
Mold shape: 24.5 cm diameter hole in the middle
Decoration: Fresh parsley leaves
Cubed goat cheese (1/3 cup)
Olive oil (1/4 cup)
Salt (1 tablespoon)
12 medium-sized tomatoes, peeled and seeded
6 drops of pepper sauce
Small pieces of salted butter (2 tablespoons)
Gelatin sheets (1 envelope), unflavored
A pinch of black pepper
Bouillon powder dissolved in 1/3 cup water
Accessory: None
Mold shape: 24.5 cm diameter hole in the middle
Decoration: Fresh parsley leaves
In a small saucepan, combine bouillon and gelatin sheets
Let it hydrate for 5 minutes
Heat over low heat, stirring until gelatin dissolves
In a food processor, blend together tomatoes, salted butter, pepper sauce, gelatin, and salt to obtain a homogeneous mixture
Moisten the mold with water and fill with tomato mixture
Cover with plastic wrap and refrigerate for 6 hours
In a small bowl, mix together cheese, olive oil, and black pepper
Deseed and place the cheese mixture in the center of a plate
Decorate with fresh parsley leaves and serve.
