Recipes, Entrées

Goat cheese bavarois with tomato coulis

Goat cheese bavarois with tomato coulis

For 12 verrines (small glasses)

Difficulty : easy

Price : affordable

Cooking time : 15 minutes

Chilling time : At least 3 hours

Ingredients

For the bavarois

  • 200 g of fresh goat cheese
  • 100 g of heavy cream
  • 100 g of chicken broth
  • 4 g of gelatin
  • 50 g of chopped sun-dried tomatoes
  • 50 g of chopped Kalamata olives (optional)

For the tomato coulis

  • 4 ripe tomatoes
  • 100 ml of sherry vinegar
  • 200 ml of olive oil
  • Salt and freshly ground pepper

Ustensils

Preparation time

To be prepared the day before

Bring the chicken broth (white stock) and cream to a boil. Add the gelatin, previously rehydrated in cold water, and stir until fully dissolved. Pour the mixture in three additions over the fresh goat cheese, whisking each time to obtain a smooth texture. Add the olives and sun-dried tomatoes.

Roughly cut the tomatoes into large wedges. Blend all the ingredients together in a blender until smooth. Strain through a fine sieve (chinois). Chill and dispense using a siphon (Kwik). If the tomatoes aren't ripe enough, add a teaspoon of tomato paste. You can also add some finely chopped fresh basil.

Pour everything into verrines using the piping tube and the siphon (Kwik). Let set in the refrigerator for at least 3 hours.

A recipe by :

Philippe LARUELLE
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A journey marked by prestigious credentials:

Educated in renowned hospitality schools and trained under great French Chefs such as Christian WILLER (Le Martinez – Cannes), Emilie JUNG (Le Crocodile – Strasbourg), Joël ROBUCHON (Paris), and Alain Ducasse (Monaco), Philippe Laruelle also served at the Ministry of National Education as the personal chef to the Minister.

Named Maître Cuisinier de France at the age of 29, he is now a member of its executive board.
Finalist in the 2004 Meilleur Ouvrier de France (MOF) competition in the cuisine category.
Actively involved in international culinary associations such as Club Prosper Montagné and Les Disciples d’Escoffier.
Culinary Advisor for the Collège Culinaire de France.

In 1995, Philippe Laruelle took over his family’s inn in Le Valtin, in the Vosges region, where he established a hotel, a gourmet restaurant, and his own cooking school.

He joined the company DE BUYER in April 2016 as a chef, trainer, and demonstrator.

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