ingredients

500 g peeled weighed tomatoes, seeded
1 bouquet of basil
125 g ripe avocado peeled, coreless (1 large)
100 g of strong chorizo ​​in fine slices
250 g ricotta
1 tbsp. to s. of sherry vinegar
1 egg white
2 g agar-agar

Steps

Tomato verrines, avocado and chorizo

Heat the tomatoes, mix them. Add agar-agar, vinegar, salt, cook for 1 min in small broths, let cool. Dine the chorizo ​​on both sides over medium-low heat in a non-stick frying pan without fat. When it crusts, drain, dry on a cloth, chop it into sticks.

When the tomato puree begins to set but is not yet firm, beat the egg white and a pinch of salt in very firm snow; mix with the tomato, turning from bottom to top; go deep down.

The other verrines (238 kcal per verrine) : superimpose tomato, basil, natural ricotta, chorizo, avocado in dice, start again ... Balance with mouillettes of whole bread that you will grill with the toaster.