Picandou goat cheese grilled in zucchini with tomato sabayone

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   First, heat the garlic in the olive oil until it takes on a slight colour. Then add the sugar and let it caramelize, remove the pan from the heat and let it cool down.

2. 2

   Beat the butter until fluffy, add the picandou and continue beating until a smooth mixture is obtained. Chop the white bread and the cornflakes in the blender. Then thoroughly mix the butter-picandou mixture - in a pan with garlic and caramel - with the bread, cornflakes, egg yolk and thyme and season to taste with salt, pepper and cayenne pepper.

3. 3

   Now wash the ##Zucchini##, cut off the ends and either cut them in half lengthwise and hollow them out or cut them into slices about 3cm thick at an angle and cut out some of the zucchini flesh with a spherical cutter.

4. 4

   Then fill with the Picandou cream and place in the refrigerator until further use.

5. 5

   Preheat the oven to 220-250° circulating air. Now leave the courgettes in an ovenproof dish with lid in the oven until the cream turns a light brown.

6. 6

   Preparation Sabayone: Reduce the mixture of shallots, bay leaves, dried tomatoes, water, vinegar and sugar in a pot by half, then remove the bay leaves. Pass everything through a fine sieve into a high bowl.

7. 7

   Then add the egg and egg yolk and beat over a bain-marie until foamy and season. Add tomato cubes and shallots that have remained in the sieve.

8. 8

   Dresser: Arrange the zucchini au gratin on preheated (pasta) plates and nap the tomato sabayon. Use halved cherry tomatoes and twigs of thyme to garnish.