These small Tomato Darioles with Tarragon are the ideal appetizer to start a meal taken on a terrace in the shade of a plane tree…

First, here is the list of the different ingredients you will need to prepare the Tomato Darioles with Tarragon that serves 4

  • 800g or 3 1/3 cups ripe tomatoes
  • 1 onion
  • 1 small bunch of tarragon and 1 sprig of fresh thyme
  • 300 g or 11 oz 0% natural white cheese
  • 3 sheets of gelatin (3 x 2 g)
  • 2 tsp olive oil
  • Salt and pepper from the mill

Now, here are the different steps you will have to follow to make the Tomato Darioles with Tarragon with a preparation time of 30 minutes, a cooking time of 15 minutes and a refrigeration time of 12 hours

Soften the gelatin in a bowl of cold water. Scald, peel and seed the tomatoes. Crush them, except one that you reserve for decoration.

Wash, sponge then chop the tarragon (except 2 sprigs). Peel and finely chop the onion. Melt it in a skillet with 1 tsp of olive oil. add the crushed tomatoes and the crumbled thyme, salt and pepper.

Simmer uncovered for 15 minutes, stirring, until the tomato puree is thick.

Squeeze the gelatin between your hands and add it to this puree, stirring until it is completely dissolved. Pour this preparation into the bowl of a blender with the chopped tarragon, blend for 1 minute. Add the natural white cheese and mix again.

Oil 4 dariole molds or ramekins and pour this purée into them, pressing down well. Place in the refrigerator for 12 hours.

when ready to serve, dice the peeled tomato you have reserved. Unmold the darioles, dipping the molds for a few seconds in hot water.

Decorate with the diced tomatoes and reserved tarragon.

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