Ricotta Quenelle with Tomato and Basil

Name: Ricotta Quenelle with Tomato and Basil
Yield: 4
Ingredients: '100g of passed ricotta cheese'; 2 tablespoons of fresh heavy cream; 500g of peeled and seeded tomatoes; 1 tablespoon of basil leaves cut into strips; 1 tablespoon of olive oil; To taste: salt, white pepper in grains

1
'100g of passed ricotta cheese'
2
2 tablespoons of fresh heavy cream
3
500g of peeled and seeded tomatoes
4
1 tablespoon of basil leaves cut into strips
5
1 tablespoon of olive oil
6
To taste: salt, white pepper in grains

Ingredients

1
'100g of passed ricotta cheese'
2
2 tablespoons of fresh heavy cream
3
500g of peeled and seeded tomatoes
4
1 tablespoon of basil leaves cut into strips
5
1 tablespoon of olive oil
6
To taste: salt, white pepper in grains

Directions

1
Mix the ricotta with the heavy cream and season with a pinch of salt and pepper. Reserve
2
Pulse the tomatoes in a blender and season with salt and olive oil
3
Divide the ricotta into 4 parts and with the help of 2 tablespoons, shape each portion into a quenelle by passing it back and forth between the two tablespoons
4
Distribute the reserved tomato sauce over four plates and season with a drizzle of olive oil and a pinch of salt
5
Place two quenelles on top of the tomato sauce and add basil leaves
6
Decorate with whole basil leaves and white pepper grains
7
Serves 4 portions
8
Approximately 127 calories per portion.