Blini, caviar, tomato & truffle

Candied tomato

Bring a pan of water to the boil, make a container of ice water and preheat an oven to 130 degrees.

In the meantime, remove the hard parts from all the tomatoes and cut a superficial cross in the bottom of each tomato. Blanch the tomatoes briefly and cool immediately in ice water. Then remove the peel and cut in half.

Place the tomato halves in an oven dish lined with baking paper. sprinkle each tomato with salt, sugar, a sprig of thyme and a slice of garlic. Sprinkle everything liberally with olive oil. Let the tomatoes confit in the oven for at least 3 hours until they have lost most of their moisture.

Truffle cream cheese

Mix the crème fraîche, Philadelphia, truffle oil and chives in a bowl. Season with salt and pepper and taste until the balance is right.

Blini

Sift the flour into a bowl, add the yeast and mix. Heat the milk to body temperature, add and mix until smooth with a whisk. Cover with foil and let rise for 60 minutes. In the meantime, separate the egg white from the egg yolk and melt the butter.

Remove the resulting bubbles from the batter and add the butter and egg yolks. In another bowl, beat the egg whites until stiff, carefully fold into the batter and set aside for a few minutes.

Now fry one scoop of batter at a time over medium heat with a little bit of butter until you get a beautifully coloured pancake.

Finishing the dish

Shave some fresh truffle into the caviar and mix gently. Place a blini in each plate, spread with a layer of cream cheese, top with a few tomatoes and finally a layer of caviar. Serve and shave fresh truffle over the whole thing!