Ingredients for 4 people:
For the tartlets:
175 g creamy shepherd's cheese
100 g ricotta
Pepper
100 ml whipped cream
50 g pickled Japanese ginger (sushi ginger)
a little grated organic orange zest
icing sugar for dusting
For the vanilla tomatoes
150 ml Marsala
1 vanilla pod
500 g coloured cherry tomatoes
1 tsp oil
approx. 1/2 tbsp pink pepper berries
a few lemon balm leaves
Preparation:
1. Mash the shepherd's cheese with a fork and mix with the ricotta. Season with
a little pepper. Whip the cream until stiff and mix in. Finely dice the ginger and fold in with the orange zest. Place the baking rings (8 cm diameter) on plates. Spread with the cream. Refrigerate.
2. For the vanilla tomatoes, pour Marsala into a saucepan. Cut the vanilla pod lengthwise and scrape out the pith. Add the vanilla pods and the pulp to the Marsala and reduce over a high heat for about 5 minutes. Rinse the cherry tomatoes. Heat a coated pan with the oil. Briefly fry the tomatoes in it. Deglaze with Marsala (+ vanilla pods) and bring to the boil. Leave to cool until lukewarm.
3. Dust the ginger tartlets thickly with icing sugar. Fry under the preheated grill until golden brown (or with a special crème brûlée burner). Carefully peel off the rings. Place the vanilla tomatoes on the plates. Crush the pepper berries and sprinkle on top. Garnish with lemon balm leaves.
Preparation time approx. 30 minutes + chilling time
Nutritional values per serving approx.:
Calories: 306
Joule: 1281
Protein: 9,5 g
Fat: 22,9 g
Carbohydrates: 16 g
(FoodCentrale by ddp images)
