© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 4 French bread slices

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• 250g tomatoes, thinly sliced

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• 100g bocconcini cheese, sliced thickly

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• 2 tbsp finely shredded fresh basil

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• black pepper, to taste

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• 2 tbsp olive oil

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directions

1. Toast French bread from both sides.

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2. Top each bread with equal amounts of tomatoes, cheese, black pepper and basil; drizzle with oil to serve.

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preparation: 15 min | refrigerating: 2 hrs | difficulty: ★

© 2010 Tony El Batal

serving portion: 6 shooters

ingredients

jelly

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• 120g white chocolate

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• 200 ml of warm water

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• 2 papers of gelatin

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raspberry pulp

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• 60 g raspberries washed and dried

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• 25 g sugar

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• 1 tsp lime juice

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garnish

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• 6 basil leaves

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• 30g sugar

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• 10g grated coconut

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directions

1. Melt white chocolate in a saucepan; then add warm water and gelatin soaked and squeezed.

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2. Whisk the preparation to avoid the separation of white chocolate molecules; Leave to cool and slightly thickens.

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3. Meanwhile, simply mash the raspberries; Add sugar and lime.

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4. Pour one tablespoon of raspberry pulp in each shooter; Then pour over the chocolate; Refrigerate for 2 hours.

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5. For garnishing, add 1 basil leaf slightly moistened and dipped in grated coconut and 1 raspberry for each shooter.

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reference

• Les verrines du chef

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