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Two kinds of tomatoes with basil cream

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Ingredients for 4 servings:

  • 200 ml whipped cream
  • 30 basil leaves
  • 3 tomatoes, peeled and diced
  • 20 g pesto (tomato pesto) or sun-dried tomatoes
  • some basil leaves for garnishing

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 20 minutes

Heat the whipped cream with the whole basil leaves in a small saucepan over low heat for 10 minutes. Then let it cool in the refrigerator for 2 hours. Divide the diced tomatoes among 4 clear glasses. Whisk the cold basil cream until light and creamy. Top each diced tomato with a generous spoonful of cream, followed by a teaspoon of pesto, and another generous spoonful of cream. Garnish with a basil leaf and/or a sun-dried tomato. 160 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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