- 1 Shallot, minced
- 30 ml (2 tbsp.) Olive oil
- 6 Plum tomatoes, blanched and seeded
- 1 Sprig of fresh thyme
- 60 ml (¼ cup) Sherry or balsamic vinegar
- 60 ml (¼ cup) Maple syrup Salt and pepper, to taste
- 8 Cherry tomatoes, blanched
- 15 ml (1 tbsp.) Olive oil Salt and pepper, to taste
- 150 g(5 oz) Brie Le Manoir Double Crème, rindless
- 125 ml (½ cup) 35% cream
- 75 ml (5 tbsp.) 35% cream, lightly whipped
- ½ Lemon
- 4 slices Prosciutto, thinly sliced
- Greens, to taste
- In a saucepan, sweat the shallots in olive oil without browning.
- Add the previously blanched plum tomatoes as well as the thyme, vinegar and maple syrup.
- Reduce by evaporation until the tomatoes have lost their water (80%).
- Drain the tomatoes to remove the maximum amount of juice and discard the thyme.
- In a small saucepan, reduce the tomato juice until syrupy.
- Using a mixer, purée the tomatoes, gradually incorporating the reduced juice. Add salt and pepper only at the end. Refrigerate.
- Place the cherry tomatoes on parchment paper, lightly oil and season.
- Bake at 250°F (120°C) for 30 minutes or until tomatoes look like gumdrops. Refrigerate.
- In a double boiler, melt the Brie Le Manoir Double Crème with 125 ml (½ cup) of liquid cream and let cool to room temperature.
- In another bowl, whisk 75 ml (5 tbsp.) of cream.
- Once peaks start forming, add the juice of half a lemon. Refrigerate.
- When the Brie mix has cooled, fold the whipped cream into it. Refrigerate.
- On parchment paper, place the prosciutto slices and dry in oven at 250°F (120°C) until lightly coloured. Set aside at room temperature—they will eventually dry out.
- Spread a generous amount of coulis on the plate, and place the tomatoes, Brie mousse (with a spoon) and prosciutto chips.
- Finish with a few greens seasoned to taste.
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