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The Jean Barry Bite

This tomato bite from Chef Joseph Montinaro pairs very well with the Zephyr white chocolate and basil

Recipe

Created by
  • Joseph Montinaro - Cacao Barry Ambassador Canada - Chef owner of Dolcini by Joseph
  1. Sweet dough
  2. Cherry Tomatoes
  3. Zéphyr™ Basil mousse

Sweet dough

ingredients preparation
  • 225g
    butter
  • 124g
    sugar
  • 75g
    egg yolks
  • 80g
    almond flour
  • 220g
    pastry flour
  • 75g
    DCP-22EXBRU
  • 1g
    salt
  • 20g
    NCB-HD706-BY

Sift all dry ingredients
Cream the sugar and the butter.
Add the yolks.
Add the dry ingredients and mix to just combined.
Roll out and cut into 10 cm disks and bake.
Sprinkle Mycryo® onto disks when they come out of oven.

Cherry Tomatoes

ingredients preparation
  • 20piece(s)
    Cherry tomatoes

Cut top off of tomatoes and set aside.
Hollow the tomatoes and set aside the shells.

Zéphyr™ Basil mousse

ingredients preparation
  • 500g
    CHW-N34ZEPH
  • 3piece(s)
    whole egg(s)
  • 3piece(s)
    egg yolks
  • 300g
    sugar
  • 38g
    water
  • 80g
    gelatin solution
  • 1000g
    35% cream
  • 100g
    goat cheese
  • 20g
    fresh basil

Put eggs and yolks into mixer.
Put water and sugar into pot and cook to 118°C.
Add cooked sugar into mixed eggs and whip to ribbon.
Add Zéphyr™ white chocolate to mixture and whisk in by hand.
Add goat cheese and finely chopped basil and mix well by hand.
Temper in the melted gelatin solution.
Temper into whipped cream, cover and set aside into fridge for approx. 1 hour.
Note* You will need 200 g of pistachio bresiliennen to fill the tomatoes half way.

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