Vegan cherry tomato bavarois
- Difficulty: Average
- Prep time: 60 min
- Cook time: 35 min
- Serving: 5
- Cost: Low
- Note + 8 hours to soak the cashews and 4 hours to chill
Listen to the recipe
PRESENTATION
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INGREDIENTS
- For the bavarois
- Datterino tomatoes 1.1 lbs (500 g)
- Extra virgin olive oil 2 spoonfuls
- Fine salt to taste
- Sugar 1 pinch
- Black pepper to taste
- Celery 0.3 cup (40 g)
- Cashews 1.8 oz (50 g)
- Agar agar 1.3 tsp (3 g)
- Water 0.6 cup (135 g) - Approximately 1/2 cup + 1 tablespoon.
- Taggiasca olives 0.7 oz (20 g)
- For the basil pesto
- Basil 4 cups (100 g)
- Cashews 2.1 oz (60 g) - soaked
- Extra virgin olive oil 4 ½ tbsp (60 g)
- Fine salt to taste
- For the crunchy base
- Raisins 0.8 oz (20 g)
- Peanuts 1.8 oz (50 g)
- Peanut butter 1 ¼ tbsp (20 g)
- Dried chili pepper 1 tsp (2 g) - flakes
- Fine salt to taste
- For garnish
- Strawberries 5
- Basil 15 leaves
Cherry tomato bavarois
To prepare the vegan cherry tomato bavarois, first soak all the cashews called for in the recipe in water for 8 hours 1. Cut the cherry tomatoes in half lengthwise and season them with oil 2, salt, sugar and black pepper. Spread them on a baking sheet lined with parchment paper 3 and roast for 30 minutes in a preheated convection oven at 356°F (180°C) 4.
Cut the celery stalks first into sticks 4 and then into small dice 5. Blanch the celery in salted water for about 20 seconds 6.
Then drain them directly into a bowl with ice water 7 and add a pinch of salt which will help preserve the color and restore seasoning 8. Meanwhile, the cherry tomatoes will be ready 9.
Pour them into a food processor 10 and blend 11, then pass the purée through a fine sieve 12.
You should obtain a smooth cream 13. Now put the agar-agar and 135 g of water (about 9 tablespoons) in a small saucepan 14, stir and bring to a boil 15.
Remove from the heat and weigh the mixture, then add back the missing water (about 2 tablespoons, ~30 g) that evaporated during cooking 16. Now, in the blender, add 50 g of cashews (about 1.8 oz / roughly 1/3 cup) 17, the cherry tomato cream and the agar-agar dissolved in water 18. Blend everything to obtain a smooth cream.
Taste and adjust with salt 19 and pepper, then pour a drizzle of oil. Blend again, transfer to a bowl, then add the celery 20 and the Taggiasca olives 21.
Mix 22 and pour the bavarois base into 5 single-serving silicone molds with a capacity of 70 ml each (about 2.4 fl oz) 23, level the surface with a spatula 34. Place in the refrigerator for 3–4 hours.
Basil pesto
Blanch the basil in salted water for 30 seconds 25, then drain it 26 into ice water to keep the color bright 27.
Squeeze the basil and put it in the blender 28 with 60 g of soaked cashews (about 2.1 oz / roughly 1/2 cup) 29 and the oil 30.
Salt 31 and blend to obtain a smooth cream 32, set it aside 33.
Crunchy base and assembly
Chop the peanuts 34 and the raisins 35, then combine them in a bowl 36.
Add the peanut butter 37, the chili 38 and a pinch of salt 39. Mix the mixture well.
You can plate: spoon a few teaspoons of the crunchy mixture into a ring mold the same diameter as your silicone molds and press well with the back of a spoon 40. Unmold the set bavarois 41 and place each one on a crunchy peanut disc 42.
Garnish the plate with pieces of strawberries and fresh basil leaves 43. Finish with the basil pesto 44. The vegan cherry tomato bavarois is ready to be served 45.