Beefsteak tomatoes, pineapple tomato fries with ketchup foam

By Célaie

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Beefsteak tomatoes, pineapple tomato fries with ketchup foam

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Ingredients

2 beefsteak tomatoes
2 pineapple tomatoes
250 g of tomato coulis
1 1/2 sheet, gelatine
1 tablespoon of balsamic vinegar
1 tablespoon of sugar
80 g flour
Sunflower oil
Salt and pepper

Details

servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 4mins
Cost Budget Friendly

Preparation

Step 1

Prepare the ketchup foam:
Soak the gelatine in a small bowl of water at room temperature.
Mix 150g of tomato coulis with the sugar, balsamic vinegar, a pinch of salt and pepper.
In a small saucepan, heat the remaining coulis without boiling. Then add the gelatine, mixing well.
Blend with the cold coulis for 30 seconds to emulsify, then pour into a cream whipper. Insert a gas cartridge and refrigerate for at least 2 hours.

Step 2

Cut the pineapple tomatoes in half, then cut in thick slices. Then slice them into sticks, shaped like fries. The sticks with no skin can be eaten raw. Fry the sticks with skin for 2 minutes in hot sunflower oil. Drain on kitchen roll.

Step 3

Cut four "steaks" in the beefsteak tomatoes, by cutting 4 thick slices. Cover each side with a little flour. Fry each side for 30 seconds in a pan with some oil. Add salt and pepper.