1 kg of tomatoes, cut into wedges
1/4 cup of grated carrots
1 tablespoon of finely chopped onion
1 sprig of fresh parsley
1 minced garlic clove
1 teaspoon of olive oil
Salt and black pepper to taste
1/2 tablespoon of unflavored gelatin
8 quail eggs
Finely chopped lettuce
Fresh parsley for garnish
1 kg of tomatoes, cut into wedges
1/4 cup of grated carrots
1 tablespoon of finely chopped onion
1 sprig of fresh parsley
1 minced garlic clove
1 teaspoon of olive oil
Salt and black pepper to taste
1/2 tablespoon of unflavored gelatin
8 quail eggs
Finely chopped lettuce
Fresh parsley for garnish
To make the soufflé: place the tomatoes, carrots, onion, parsley, garlic, and olive oil in a large saucepan
Cover and cook over low heat, stirring frequently and mashing the tomatoes until they break down
Remove the lid and continue cooking for another 10 minutes or until most of the moisture has evaporated
Remove the sprig of parsley
Strain the remaining mixture through a fine-mesh sieve
Season to taste
Place 1/2 cup of puree in a small saucepan
Sprinkle gelatin over the puree and let it sit for a few minutes to soften
Heat the mixture over low heat, stirring constantly until the gelatin dissolves completely
Add the remaining puree and stir well
Pour into 2 individual ramekins coated with olive oil and refrigerate until firm
To make the tomato sauce: place the tomatoes in a blender
Add the olive oil, vinegar, salt, and black pepper
Blend until smooth
Add the heavy cream and blend for another minute
Serve by unmolding the soufflé over chopped lettuce, then drizzle with the tomato sauce and garnish with quail eggs and parsley.
