Kumato® with cream of Parmesan and basil - Restaurant Follia
Starters and salads
Ingredients (4 servings)
- 4 Kumato® tomatoe
- Olive oil
- Balsamic vinegar
- Black pepper
- Parmesan cream
- 200 g cream
- 75 g Parmigiano Reggiano
- 2 g xanthan gum
- White pepper
- Basil jelly
- 1 bunch fresh basil
- 125 g mineral water
- 2 g gelatine
- Salt
Method
- For the Parmesan cream, boil the cream and blend with the Parmesan, pepper and xanthan until achieving a smooth mixture.
- Before it cools, quickly ladle it into the soup plates that we will present on the table once the dish is finished.
- For the jelly, boil the basil for a few seconds and cool in ice water.
- Once well drained, mash with the mineral water containing the dissolved gelatine and salt and pass through a fine sieve.
- Immediately spread on top of the Parmesan cream, which will have already set.
- Just before serving, add the Kumato® previously seasoned with the oil, vinegar, salt and pepper.
