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Fresh tomato-and-fennel salad with Parmesan cream

10 minutes

Fresh tomato-and-fennel salad with Parmesan cream

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus 4–6 hours’ chilling time

Cooking Time 10 minutes

Ingredients

For the Parmesan cream:

2 cups cream
5 gelatine sheets
100 g Parmesan, grated
4 ripe tomatoes, some halved, others quartered
1 fennel bulb
4 T sherry vinegar
4 T extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

Method

To make the Parmesan cream, heat the cream in a saucepan over a medium heat. Soak the gelatine sheets in cold water for 5 minutes or until completely soft.

Once the cream reaches a gentle simmer, add the gelatine sheets to the cream, squeezing out any excess water, and stir through until completely dissolved. Add the Parmesan and stir until melted.

Pour the mixture into a dish and chill for 4–6 hours, or until completely set.

To assemble the dish, divide the tomatoes between plates. Using a vegetable peeler, shave the fennel and add the shavings to the tomatoes.

Add a large spoonful of the Parmesan cream to each dish and drizzle over the sherry vinegar and olive oil. Season to taste

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Lamb shanks with buttery roast fennel and baby carrots

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Braised fennel

Pork meatballs in tomato sauce

Bill’s prawn, fennel and watermelon salad with chilli dressing

Tumbled tomato-and-peach salad

Chilled mussel soup

Gammon with caramel apples and fennel

Salted caramel and fennel tarte tatin

Fennel and purple cabbage slaw

Mussels in roasted tomato and fennel sauce on pasta

Fresh tomato-and-fennel salad with Parmesan cream

Fresh tomato-and-fennel salad with Parmesan cream

Ingredients

Method