Recipe for Chilled Essence of Tomato with King Prawns Flavoured with 
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Yield:
4 servings
Ingredients:
Amount Ingredient
12 x King Prawn Tails, (shelled)
100 ml Fromage Frais
1 x Shallot, (small - chopped)
1 tsp Lemon Juice
100 gm Fennel, (finely chopped)
8 sprg Basil
----------------- TOMATO COULIS ----------------
10 lrg Plum Tomatoes
2 dl Balsamic Vinegar
2 tsp Salt
2 tsp Ground White Pepper
4 x Leaves Gelatine
----------------- TOMATO JUICE ----------------
20 lrg Plum Tomatoes
Instructions:
Instructions: Tomato Coulis

1. Blend the tomatoes, vinegar and seasoning together.

2. Soften the gelatine in cold water, then melt it in a little of the warm coulis.

3. Return this to the remaining coulis, mix well and allow to set slightly over ice in a mixing bowl.

4. Combine the Fromage Frais with the shallot and lemon juice. Place on tablespoon in the middle of each serving plate.

Tomato Juice

5. Blend the tomatoes for 30 seconds, and hang in cloth for 6 - 8 hours.

Prawns

6. Poach prawns in water with orange zest, lemon zest, fennel, basil, orange juice and pernod.

7. When cooked, chill.

8. With the fromage frais on each plate, spoon over the tomato coulis, covering it completely.

9. Slice some cherry tomatoes and place five slices onto the coulis.

Allow this to chill for 1 hour.

10. Take the juice and season. Also season the Prawn Tails.

11. Arrange the tails neatly in the middle of each plate. Spoon over the tomato essence and serve.

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