Zweierlei Tomatenmus mit Frischkäse-Vanillecreme

Ingredients

• 1 Vanilla bean
• 150 g cream cheese (0.2% fat)
• 50 g whipping cream
• 1 pinch sugar
• Salt
• Pepper
• 4 yellow cherry tomatoes
• 350 g orange cherry tomatoes
• 350 g red cherry tomatoes
• 1 small handful basil leaves

Instructions

1. 1.

   Split the vanilla bean lengthwise, scrape out the seeds and whisk with cream cheese and cream until smooth. Season with a pinch of sugar, salt, and pepper; divide into 4 glasses (100 ml each) and chill.

2. 2.

   Meanwhile, blanch the tomatoes in hot water, drain, shock in cold water, and peel. Set aside 4 yellow tomatoes and 4 from each of the other varieties.

3. 3.

   Halve the remaining tomatoes, remove seeds, and puree separately by color. Season with salt and pepper.

4. 4.

   Layer the red tomato purée first, then the orange purée over the cream cheese base; refrigerate until serving.

5. 5.

   Meanwhile, wash and dry basil leaves. Sprinkle the tomato muses with the reserved tomatoes and basil. Optionally, quarter a vanilla bean lengthwise and arrange as garnish.