TOMATO BALSAMIC CANNELLONI

Technique: GELIFICATION
Food additive: AGAR-AGAR

INGREDIENTS

  • 1 cup (235 ml) canned tomato juice 
  • 3.5 oz (100 g) soft goat cheese 
  • 0.5 oz (15 g) chopped chives 
  • 3/4 cup (180 ml) balsamic vinegar 
  • 2 cups (470 ml) cold vegetable oil 
  • 2 sachets (2 x 2 g) AGAR-AGAR

DIRECTIONS 

TOMATO CANNELLONI 

Bring the tomato juice and 2 g (1 sachet) of AGAR-AGAR to a boil while stirring. Remove from the stove and let sit for 5 minutes.
Pour the mixture onto a rectangular plate or onto a small baking tray and place it in the fridge for 10 minutes. Using a knife, cut the sheet of tomato juice into rectangular pieces.

GOAT CHEESE FILLING 

Mix all the ingredients together using a spatula. Transfer the goat’s cheese mixture into a pastry bag and reserve.

BALSAMIC VINEGAR PEARLS 

Put the 2 cups of vegetable oil in the freezer for at least 30 minutes.
Bring the balsamic vinegar and 2 g (1 sachet) of AGAR-AGAR to a boil. Remove from the stove and let sit uncovered for 5 minutes.
Pour the cold oil into a glass measuring no less than 6 inches (15 cm) in height.
Fill a pipette with the balsamic vinegar preparation and drip it into the cold oil. Let sit for 2 minutes.
Using a sieve, remove the pearls from the oil and rinse them in warm water.

SERVING SUGGESTIONS 

Place a small amount of goat’s cheese filling in the middle of each rectangle. Fold the gelified sheet to create a ravioli. Serve alongside the balsamic vinegar pearls.

 

 

PRODUCTS USED TO CREATE THIS RECIPE

TOMATO BALSAMIC CANNELLONI