White Tomato Cream with Shrimp

Ingredients

• 2 handfuls mixed herbs (e.g., basil, parsley, tarragon)
• 1 Lime (juice)
• 1 tsp Honey
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 125 g cooked shrimp (ready to eat)
• herb leaf (for garnish)
• 1 Shallot
• 1 tbsp Olive Oil
• 2 tbsp cold butter
• 200 ml heavy cream

Instructions

1. 1.

   Wash the tomatoes, quarter them and place in a tall container or blender. Add rinsed basil, wine, some salt, pepper and sugar. Peel the garlic, roughly chop it and add. Blend everything finely. Place a muslin cloth over a sieve, hang it over a pot and pour the tomato puree into it. Let it drain overnight in the refrigerator.

2. 2.

   On the next day gently press (do not press too hard or the soup will turn red!) and measure. There should be about 600 ml of liquid.

3. 3.

   Soak the gelatin in cold water. Peel and finely chop the shallot. Sauté it in hot oil until translucent, then add the tomato liquid and simmer for 3-4 minutes. Then strain again through a sieve into a new pot. Whisk to make it frothy while folding in the cold butter. Squeeze out excess water from the gelatin and dissolve it in the hot soup. Beat the cream stiff, fold it in, and season the soup with salt, pepper and sugar. Pour into four glasses, cool and refrigerate for at least 2 hours.

4. 4.

   For the herb sauce rinse the herbs, shake dry, pluck off stems and finely chop. Mix with lime juice, honey, oil, salt and pepper and taste. Rinse the shrimp, pat dry and mix with 1 tbsp of the herb marinade.

5. 5.

   Spread the herb sauce over the tomato foam and place the shrimp on top. Serve garnished with herb leaves.