Qualité Hérault

Courgette Mousse with Frontignan Muscat, Tomato Jam with Balsamic Vinegar, Fennel Coulis, Tartare of Strawberries in lightly peppered Olive Oil and Asparagus Tips crystallised in sugar.

Courgette mousse :

•  87g courgettes,
• 5g butter,
•  3cl Muscat,
•  87g whipping cream,
• 20g caster sugar,
• 1 leaf gelatine

Chantilly :

• 100g whipped cream,
• Icing sugar as required

PREPARATION :

1. Cook all the ingredients in a covered pan for 10-12 minutes, then remove the lid and allow to cook until nearly all the liquid has evaporated,
2. Leave until lukewarm and then blend, add the well-drained gelatine to the mixture while it is still warm,
3. When it is cold, fold in the chantilly,
4.  Keep cool.

Tomato jam :

• 75g seeded tomatoes,
• Olive oil as required,
• 5g balsamic vinegar,
• 3g icing sugar,
• 2/3g lemon juice.

PREPARATION :

1. Peel the skin off the tomatoes,
2. Quarter the flesh, remove the pips and chop coarsely,
3. Like the courgette, cook in an open frying or sauté pan until thick,
4. Remove from the pan and keep cool.

Fennel coulis :

• 120g fennel,
• 60g sugar,
• Lemon juice as required.

PREPARATION :

1. Cook the fennel in boiling water,
2. When it is cooked, pour off half the water to make the coulis,
3. Run in the blender,
4. Add the sugar and lemon juice,
5. Cook for 5-7 minutes and press through a sieve.

Strawberry tartare :

• 100g strawberries,
• Liquid cane sugar as required,
• Olive oil as required,
• Sichuan pepper from the mill.

PREPARATION :

1. Wash and hod the strawberries,
2. Dice them and add the other ingredients,
3. Mix carefully with a spoon.

Decoration :

• 4 asparagus tips,
• Sugar,
• Water,
• Tomatoes (dried skins),
• Aubergines (chips),
• Strawberry cordial.

PREPARATION :

1. Cook the asparagus in boiling water but leave them crunchy and cool in iced water,
2. Cook the sugar at 155°C and dip the asparagus tips in to crystallise them. Put on kitchen paper,
3. Put the tomatoes skins in the oven to dry at 100°C.

Aubergine chips : coat with strawberry cordial and sprinkle with caster sugar. Put on baking paper and dry in the oven at 100°C.

Put all the preparations in individual bowls in the following order : Fennel coulis, Strawberry tartare, Courgette mousse, Tomato jam.
Decorate with a dried tomato skin, aubergine chips and crystallised asparagus.