Veggified Consomme
Veggified Consomme
Veggified Consomme
- 10 minutes
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Preparation time ![]()
Ready In- 10 portions
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Servings - Easy
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Difficulty
Ingredients
For the pomodoro tomato
- 100 g olive oil
- 2 g salt
- 1 g pepper
-
100 g Flora Plant Cream Double 31% Fat
![Flora Plant Double 31% Fat]()
- 2 g garlic
- 100 g Violife Creamy
For the pesto
- 80 g basil leaves
- 20 g pine nuts
- 150 g sunflower oil
- 20 g Violife Prosociano grated
For the dried tomato salad
- 1 kg different colour cherry tomatoes
For the fennel confit
- 200 g Fennel slices
- 100 g sugar
- 100 g water
For the garnish
- 200 g Violife greek white, brunoise
- 100 g black olive slices
- 100 g apple capers
- 10 chervil
- 10 g Fennel leaves
- 10 g olive oil
- 20 g pine nuts
Instructions
- For the pomodoro tomato: • Mix all the ingredients into a blender for 5 minutes until it’s a nice emulsion.
- For the pesto: • Mix the ingredients in a Magimix for 1 minute.
- For the dried tomato skin: • Get rid of the skin by boiling all the tomatoes for 20 seconds and chill directly after. • Then dry the skin in a dry machine overnight.
- For the fennel confit: • Boil the thinly sliced fennel in water and put them directly into the sugar water. • Keep the temperature round 90 degrees for 1 hour.
- For the fennel confit: • Boil the thinly sliced fennel in water and put them directly into the sugar water. • Keep the temperature round 90 degrees for 1 hour.
- For garnish: • Bring the emulsion of tomato in the middle of the plate and make sure it’s nicely rounded. • On top of this emulsion bring all the different tomatoes and garnish with the rest of the ingredients. • Finish with the dried tomato skin and olive oil
