Makes12 “egg” halves
- Active Time:40 min
- Start to Finish:5 3/4 hr
ADAPTED FROM HAPPY IN THE KITCHEN BY MICHEL RICHARD
February 2008
For “Yolks”
-
1
medium yellow tomato (about 1/2 lb), peeled and cored
-
1
tablespoon
heavy cream
-
1/4
teaspoon
Tabasco
-
1/4
teaspoon
fine sea salt
-
1
teaspoon
unflavored gelatin (from a 1/4-oz package)
For “Whites”
-
5 1/2
oz
lightly salted fresh mozzarella, cut into 1/8-inch dice (about 3/4 cup)
-
2
tablespoons
grated parmesan
-
1/4
teaspoon
fine sea salt
-
4
teaspoons
unflavored gelatin (from two 1/4-oz packages)
-
1/4
cup
plus 3 tablespoons cold whole milk
Make “Yolks:”
-
Cut tomato crosswise in half and squeeze out seeds and juice, then chop. Simmer tomato and cream in a small heavy saucepan over low heat until tomato is very soft (but not brown), about 10 minutes. Stir in Tabasco and sea salt.
-
Purée mixture with immersion blender until smooth. Force through a fine-mesh sieve into a small bowl. (If you have less than a scant 1/2 cup tomato purée, stir in hot water.) While still warm, whisk in gelatin.
-
Divide tomato mixture among molds (about 2 teaspoons each) and freeze until solid, at least 2 hours and up to 24. When frozen, unmold “yolks” and keep frozen in a sealed bag.
Make “whites” once “yolks” are frozen:
-
Put mozzarella, parmesan, and sea salt in a blender.
-
Sprinkle gelatin over cold milk in a very small saucepan and let soften 1 minute. Simmer over medium-low heat, stirring, until gelatin has dissolved, about 1 minute.
-
Pour hot milk mixture over cheese and blend until melted and smooth. Strain through a fine-mesh sieve into a measuring cup (you will have about 1 cup).
-
Spoon or pour the “whites” mixture into molds, filling them a little more than half full (about 2 tablespoons each). Add a frozen “yolk,” rounded side down, to each mold and press gently so that flat part of “yolk” is level with top of “white” to resemble a real hard-boiled egg half. Freeze until whites are solid, at least 2 hours and up to 24.
-
Unmold “eggs” and keep frozen in a sealed bag until ready to serve. Thaw “eggs” completely, then halve or quarter lengthwise before serving.
Cooks’ note: Unmolded “yolks” keep frozen 3 days.
