Cherry tomato, marshmallow and Gruyère AOP salad
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60 gGruyère AOP grated
2 egg whites
500 gcherry tomatoes
1 bunchof fresh basil
- Bring the milk, 30g of the Gruyère AOP and the agar-agar to the boil for 1 minute.
- Pass through a sieve and leave to cool. Before the agar-agar solidifies, add the egg whites which have been beaten until stiff.
- Spread the marshmallow on a lined baking sheet and let it solidify for 4 hours in the fridge. Then cut into squares and roll in the remaining grated Gruyère AOP.
- Arrange the cherry tomatoes around the marshmallows and garnish with the finely chopped basil.