1 envelope of unflavored gelatin (12 g)
1/4 teaspoon of chicken broth dissolved in 1/3 cup of hot water (80 ml)
12 medium tomatoes (1.4 kg), ripe, peeled, and seeded (see page 66 photos)
2 small salted crackers cut into small pieces
1 tablespoon of salt
6 drops of pepper sauce
1/3 cup of fresh goat cheese, cubed into 1 cm pieces (50 g)
1/4 cup of olive oil (60 ml)
1 peppercorn
Fresh mint leaves (for garnish)
1 envelope of unflavored gelatin (12 g)
1/4 teaspoon of chicken broth dissolved in 1/3 cup of hot water (80 ml)
12 medium tomatoes (1.4 kg), ripe, peeled, and seeded (see page 66 photos)
2 small salted crackers cut into small pieces
1 tablespoon of salt
6 drops of pepper sauce
1/3 cup of fresh goat cheese, cubed into 1 cm pieces (50 g)
1/4 cup of olive oil (60 ml)
1 peppercorn
Fresh mint leaves (for garnish)
In a small saucepan, sprinkle the gelatin over the chicken broth and let it hydrate for about 5 minutes
Heat it low and stir until the gelatin dissolves
In a processor, blend the tomato, salt, pepper sauce, and gelatin until smooth (about 5 minutes)
Pour into a mold with a diameter of 24.5 cm, leaving a small well in the center, and fill with the tomato mixture
Cover with plastic wrap and refrigerate until firm (about 6 hours)
In a small bowl, mix together the cheese, olive oil, and peppercorn
Unmold the bavarois onto a decorative plate, place the cheese mixture in the center, garnish with fresh mint leaves, and serve
47 calories per slice
