Ingredients
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1 Large Tomato can
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1 Bunch Basil leaves
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1 Garlic Clove
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2 TBSP Cognac
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1 tsp Agar agar powder
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1 TBSP Olive oil
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Ground black pepper
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Salt
Overview
A vegan starter for tomato lovers, simple, healthy, just allow sufficient cooling time to secure the appropriate flan consistency
This dish belongs to the menu
Tomato & basil flan, cider mussels and mini carrot cakes with pecan nuts
Utensils
- 1 Pan + 1 mini pan (for the agar agar)
- 1 Garlic press
- 3 ramekins
Menu steps
|
1
Done
|
Prepare tomato sauceHeat up 1 TBSP olive oil with 1 pressed garlic clove in a pan over medium heat for 2 minutes. Add 1 large tin chopped tomatoes, 2 TBSP Cognac, 3 basil sprigs with some salt and pepper, let simmer gently for 10 minutes. During this time Mix 1 tsp of agar agar (2g) with 2 TBSP of water and bring to a boil in a mini pan, simmer for 2 minutes, continuously stirring. Mix well into the tomato sauce, let the sauce simmer for another 10 minutes |
|
2
Done
|
Prepare ramekinsPour the mix into 3 oven-safe ramekins, let cool 10 minutes then place in the fridge and let gel for 1 h before serving |
|
3
Done
|
To servePlace couple of basil leaves on each flan |
