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Beaufort gougère and ice-cream with a fresh tomato coulis

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  • Cheese :

    Beaufort
  • Dish type :

    Snack
  • Season :

    Spring, Summer, Autumn, Winter

Ingredients - for 4 persons

  • 250ml water
  • 2 pinches of salt
  • 100g butter + 10g
  • 150g flour
  • 4 eggs
  • 150g Beaufort cheese, grated

For the ice-cream

  • 2 plain blended yoghurts
  • 100g Beaufort cheese, grated
  • 200ml single cream

For the fresh tomato coulis

  • 600g fresh tomatoes
  • 1 onion
  • 1 clove of garlic
  • 1 grey shallot
  • Olive oil
  • 1 bouquet garni
  • Salt & pepper

Preparation

  1. Place the water, salt and pieces of butter in a pot. Heat on a medium heat: the butter must be melted by the time the water comes to the boil.

  2. Off the heat, pour in all the flour at once, vigorously stir with a wooden spoon until the dough starts coming together. Place back on a low heat, and rework the dough: it needs to come away from the sides when you shake the pot.

  3. Still on a low heat, add the eggs one by one, stirring the dough between each egg before adding in the next one. Add 100g Beaufort cheese and mix well.

  4. Preheat the oven (th.5, 150°C). Grease a baking tray. Place the balls of dough onto it. Sprinkle the rest of the Beaufort over them. Place in the oven and leave to cook until the choux pastries are puffed up and golden brown.

  5. For the ice-cream, in a bowl, mix together the yoghurts with the grated Beaufort and the single cream that you have whipped up.
    Pour into an ice-cream maker.
    For the tomato coulis, scald the tomatoes in boiling water for a few seconds, drain and peel them. Halve them, remove the seeds and chop up the flesh.
    Peel and finely chop the onion, garlic and shallot. Heat a dash of olive oil in a saucepan, add in this mixture and sauté, mixing with a wooden spoon.

  6. When the mixture becomes transparent, just translucent, add the chopped tomatoes. Mix and then add in the bouquet garni, salt and pepper.
    Leave to simmer with the lid off, on a moderate heat for around 20 minutes. Pass through a sieve or a fine mesh vegetable food mill, after having removed the bouquet garni. Taste to correct the seasoning.

    Arrange on a plate: Garnish the gougère with the Beaufort ice-cream and pour over a dash of the fresh tomato coulis.