Cold, Lightly Jellied Tomato ConsommÉ with Crab Tails and Baked Zucchini Flowers

Tomato consommé:

Cut tomatoes into pieces and blend in a hand blender with basil leaves and spices, then pass through a straining cloth over a baking dish and drain well (preferably overnight), then set aside to cool. Soak gelatin sheets in cold water for about 5 min. Add the squeezed gelatine leaves to 100 ml of the drained tomato consommé, heat gently until the gelatine has dissolved and stir into the well precooled tomato consommé. Set aside to cool again.

Soup Garnish:

Remove skin and core from tomatoes and cut into lozenges.

Cut the skin of the zucchini into lozenges. Make crayfish tails in boiling hot salted water with a bay spice for about 2 min, remove and free from the shell and intestines. The shells can be used for a fish stock.

Baked zucchini flowers:

For the tempura batter, mix well 1 tbsp cornstarch (maizena), olive oil, flour and iced water. Season with 1 pinch of salt and pepper. Cut zucchini flowers in half lengthwise along with zucchini, remove pistil, dust lightly with flour and pull through tempura batter. Bake in oil at 170 °C until done.

Serving:

Top the plates with zucchini and tomato rounds, add four crab tails to each. Pour the slightly gelled cold tomato consommé on top. Serve with the baked zucchini flowers.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish.

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