Tomato and Basil Crème de Beurre with Tomato Jelly

Preparation

1. For the tomato crème de beurre: lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the lukewarm melted butter and continue to whip at medium speed until the required volume has been achieved.

2. Add the pureed tomatoes and spices and fold in quickly. Pour the mixture into moulds until half-full and chill well.

3. For the basil crème de beurre: lightly whip the cold QimiQ Whip Pastry Cream until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the lukewarm melted butter and continue to whip at medium speed until the required volume has been achieved.

4. Add the basil puree, cream cheese and spices and fold in quickly. Spread the mixture onto the tomato crème de beurre and freeze briefly. Remove from the moulds and chill well.

5. For the tomato jelly: dissolve the soaked and squeezed gelatine in the warm tomato juice and season with the salt. Spread the mixture onto the cream before it begins to thicken and chill well.
6. Decorate as required and serve.