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Vegan cherry tomato bavarois · GialloZafferano.com

• 0:00
  Speaker 1: Vegan cherry. Tometo bavaroi is a savory, fresh and creamy
• 0:03
  Speaker 1: dish served on a crown chy peanut base, with basil,
• 0:07
  Speaker 1: pesto and strawberries as garnish. It serves five people. Preparasion
• 0:13
  Speaker 1: time is about sixty minutes plus thirty five minutes of cooking,
• 0:16
  Speaker 1: eight hours to soak the cashus, and at least four
• 0:19
  Speaker 1: hours of chilling in the refrigerator. For the bavaroy, you
• 0:23
  Speaker 1: need five hundred grams of da terino tomatoes, two spoonfuls
• 0:27
  Speaker 1: of extravagine oil, fine salt as kneeded, one pinch of
• 0:32
  Speaker 1: sugar black pepper as kneaded, forty grams of celery, fifty
• 0:38
  Speaker 1: grams of cashews, three grams of agarager, one hundred and
• 0:43
  Speaker 1: thirty five grams of water, plus about thirty grams of
• 0:46
  Speaker 1: water to restore evaporation, twenty grams of tajasca oa leaves.
• 0:52
  Speaker 1: For the basil pasto, you need one hundred grams of
• 0:54
  Speaker 1: basil leaves, sixty grams of soaked cashews, and one half
• 1:00
  Speaker 1: tablespoons of extra virgin olive oil about sixty grams prof
• 1:05
  Speaker 1: For the crunchy base, you need twenty grams of raisins,
• 1:09
  Speaker 1: fifty grams of peanuts, one and one quarter tablespoons of
• 1:14
  Speaker 1: peanut butter, about twenty grams one teaspoon of dried chili
• 1:18
  Speaker 1: pepper flakes, about two grams fine salt as kneeded for garnish.
• 1:24
  Speaker 1: You need five strawberries fifteen basil leaves first, so called
• 1:30
  Speaker 1: the cashews needed for the recipe. Water for eight hours.
• 1:34
  Speaker 1: Prepare the Bavarois gutted a terriino tomatoes in half length twice.
• 1:39
  Speaker 1: Season them with extra virgin olive oil, fine salt, a
• 1:42
  Speaker 1: pinch of sugar, and black pepper. Spread the tomatoes on
• 1:46
  Speaker 1: a baking sheet lined with parchment paper. Roast them in
• 1:50
  Speaker 1: a preheated convection of a three hundred and fifty six
• 1:53
  Speaker 1: degrees fahrenheit or one hundred and eighty degrees celsius for
• 1:56
  Speaker 1: thirty minutes. While the tomatoes roast, cut the celery stocks
• 2:00
  Speaker 1: into sticks, then into small dice. Blanche the diced celery
• 2:04
  Speaker 1: in salted boiling water for about twenty seconds. Drain the
• 2:09
  Speaker 1: celery directly into a bowl with ice water and add
• 2:11
  Speaker 1: a pinch of salt to preserve the color and season it.
• 2:15
  Speaker 1: When the tomatoes are ready, transfer them to a food
• 2:17
  Speaker 1: processor and blend. Pass the blended tomatoes through a fine
• 2:21
  Speaker 1: sieve to obtain a smooth cream. Place the agaragar in
• 2:24
  Speaker 1: one hundred and thirty five grams of water in a
• 2:26
  Speaker 1: small saucepan, steer and bring to a boil. Remove from
• 2:31
  Speaker 1: the heat and weigh the mixture. Add enough water about
• 2:35
  Speaker 1: thirty grams to restore the weight, replacing the part that
• 2:38
  Speaker 1: evaporated during boiling. In the blender. Add fifty grams of
• 2:42
  Speaker 1: soaked cacheus, the cherry tomato cream and the hot agarragar mixture.
• 2:47
  Speaker 1: Blend until you obtain a smooth, homogeneous cream. Taste and
• 2:51
  Speaker 1: adjust with salt and black pepper. Then at a drizzle
• 2:54
  Speaker 1: of extra virgin olive oil and blend again. Transfer this
• 2:58
  Speaker 1: cream to a bowl. Add the blanched celery and the
• 3:01
  Speaker 1: tajasca o leaves. Mix well. Pour the bavarous mixture into
• 3:06
  Speaker 1: five single serve in silicon molds, each with a capacity
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  Speaker 1: of seventy millimeters about two point four fluid ounces. Level
• 3:14
  Speaker 1: the surface with a spatula. Place the molds in the
• 3:17
  Speaker 1: refrigerator and let them set for three to four hours.
• 3:21
  Speaker 1: Prepare the basil pesto blanche. The basil leaves in salted
• 3:25
  Speaker 1: boiling water for thirty seconds. Drain them and transfer them
• 3:29
  Speaker 1: immediately into ice water to keep the color bright. Squeeze
• 3:33
  Speaker 1: the basil well to remove excess water. Put a blanched
• 3:37
  Speaker 1: basil in a blender with sixty grams of soaked cachews
• 3:40
  Speaker 1: and the extra virgin olive oil. Add salt and blend
• 3:44
  Speaker 1: until you obtain a smooth, creamy pesto. Set aside, prepare
• 3:49
  Speaker 1: the crunchy base. Chop the peanuts, chop the raisins. Combine
• 3:56
  Speaker 1: chopped peanuts and raisins in a bowl. Add the peanut bars,
• 4:00
  Speaker 1: the dried chili pepper flakes, and a pinch of salt.
• 4:04
  Speaker 1: Mix storally until the mixture is sticky and compact. For assembly,
• 4:08
  Speaker 1: place a ri in mold on the serving plate with
• 4:10
  Speaker 1: the same diameter as the silicon molds used for the
• 4:13
  Speaker 1: bavarois spoon. A few teaspoons of the crunchy mixture into
• 4:17
  Speaker 1: the ring mold. Press well with the back of a
• 4:20
  Speaker 1: spoon to form a compact disc. Repeat to make five
• 4:24
  Speaker 1: crunchy bases and mold the set bavaroa from the silicon molds.
• 4:29
  Speaker 1: Place each bavaroa on top of a crunchy pin at disk.
• 4:33
  Speaker 1: Garnish each plate with pieces of fresh strawberries and basil leaves.
• 4:38
  Speaker 1: Finish by adding some basil pesto on or around the bavarois.
• 4:42
  Speaker 1: The vegan cherry tomato bavaroi is ready to be served,
• 4:46
  Speaker 1: store it in the refrigerator and consume it within two days.
• 4:50
  Speaker 1: Do not freeze.