Cremeux of peppadew with tomato jelly, chickpeas and ricotta

Name: Cremeux of peppadew with tomato jelly, chickpeas and ricotta
Ingredients: 1 units.items brioche bread; 40 ml Olive oil lemon and ginger; Dried olive pieces; 400 g Peppadew unfilled; 150 g Chickpeas; 200 g Ricotta; 70 g Egg yolk; 18 g Gelatine; Salt; Lemon juice; 100 g Tomato chutney; Mal sf089 heart narrow savarin; Scarlet cress

Brioche toast with lemon and ginger topped with crispy black olive and a cremeux of peppadew, chickpeas and ricotta filled with tomato jelly.

Ingredients

1units.itemsbrioche bread

40mlOlive oil lemon and ginger

Dried olive pieces

400gPeppadew unfilled

150gChickpeas

200gRicotta

70gEgg yolk

18gGelatine

Salt

Lemon juice

100gTomato chutney

Mal sf089 heart narrow savarin

Scarlet cress

Preparation

Slice the brioche bread into slices of about 0.5 cm.
Brush the bread slices with olive oil with lemon and ginger.
Bake the toast at 180°C for about 4 minutes.
Let the toast cool and then cover with dried olive pieces.

Drain the peppadews and add them to a blender along with the chickpeas and ricotta.
Blend everything into a smooth mass.
Soak the gelatin in cold water.
Heat the peppadew mixture in a pan and add the egg yolk. Heat to a maximum of 70°C.
Add the drained gelatin and stir well.
Season with pepper, salt, and lemon juice.
Strain the mixture and fill the savarin mold halfway with it. Place in the freezer to set.
Thin the tomato chutney with a little water and heat it gently. Strain the chutney.
Remove the cremeux from the freezer and pour the tomato gel over it.
Place the cremeux on the brioche toast and garnish with Scarlet Cress.