Difficulty:[usr 2]
Peel and seed the tomatoes.
Separate the egg yolks from the whites.
Boil the salted and peppery milk, add the egg yolks while whisking, incorporate the flour while continuing to stir, then add the tomato coulis, whisk again for 3 or 4 minutes, add the crumbled thyme. Pour this mixture into verrines and refrigerate.
Beat the egg whites until stiff, mix the basil and collect the juice, add it to the olive oil
Pour into comma molds placed on a silpat and spend 5 minutes in the oven at 200°C. Remove the egg whites, unmold them and place them on the tomato coulis, refrigerate before serving.
Note:If the mixture is not red enough, add a little red pepper coulis.
A creation of chef Hubert
