10 Vine-ripened tomatoes
300 g Goat's cheese
Chicken stock
50 ml Tomato juice
5 Gelatin leaves
Sea salt and freshly ground
-black pepper
10 Basil leaves
Extra virgin olive oil
Peel tomatoes by immersing in very hot water for 1 minutes, then
slipping off the skin. Cut tomatoes into quarters and remove
seeds, then set aside. Slice goat's cheese. Dissolve gelatin in a
little stock, then add to the tomato juice.
Line a terrine mould with plastic wrap, allowing plenty of
overhang. Pass the tomato petals through the juice mixture and
place in one layer into the mould. Season lightly with salt and
pepper. Pass basil leaves through juice and place a single layer
over tomato petals. Place a layer of cheese slices over basil.
Repeat 3 times, finishing with another tomato layer. Fold over the
plastic wrap, sealing around edges. Place weights on top and
refrigerate overnight.
To serve, unmould the terrine and carefully cut into slices. Plate
with mesclun and drizzle with oil and a grind of pepper.
Recipe adapted from Tomato Petal Terrine from Herbert Franceschini,
Executive Chef at the Brisbane Hilton Hotel.
