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Mediterranean tomato pudding à la Didi

updated

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Ingredients for 1 servings:

  • 250 ml tomatoes, pureed
  • ½ tsp oregano, chopped, fresh
  • ½ tsp basil, chopped, fresh
  • ½ tsp white pepper
  • ½ tsp salt
  • 30 g starch flour

Instructions

Working time approx. 5 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 6 hours 10 minutes

Finely chop the oregano and basil. Take 50 ml of the 250 ml of passata. Bring the remainder to a boil. Mix the cornstarch with 50 ml of passata and season with salt, pepper, oregano, and basil. Add the mixed cornstarch to the boiling passata (taken off the heat), stir in, and bring back to a boil. Pour the hot pudding into cold, rinsed pudding molds and allow to cool. Refrigerate the cooled pudding until ready to serve. Turn the pudding out and decorate before arranging and 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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