Fresh tomato Broth with Saffron, Ricotta Fritter

My attempt at making the appetizers for my Jacques Reymond 3 course dinner went really well, and now for the starter course. I decided to choose something light and and refreshing, something that reminds me of summer - considering we have some nice warm weather coming our way. So here is the recipe for Fresh tomato Broth with Saffron and Ricotta Fritters. Of course photos and the full wrap up is on its way shortly.

Fresh tomato Broth with Saffron, Ricotta Fritter

Serves 4

TOMATO BROTH

1.5kg tomatoes, each cut into 6

1 celery stick, sliced

1 leek

3 shallots

2 garlic cloves, halved

2 red birdseye chillies, halved and deseeded

2 fresh kaffir lime leaves

1 knob of ginger, peeled and sliced

1 stick of lemon grass, crushed

400 ml of water

1 teaspoon sea salt flakes

1 teaspoon of sugar (or to taste)

1/4 bunch of coriander

1/4 bunch basil

1/4 teaspoon saffron threads

RICOTTA MIXTURE

100g ricotta

1 teaspoon basil, chopped

1 1/2 teaspoons coriander, chopped

2 teaspoon of semi dried tomatoes, cut into small cubes

salt and pepper

BEIGNET BATTER

50g plain/all purpose flour

1/3 teaspoon baking powder

pinch of salt

1 egg

35 mL soda water

10g melted butter

Note: The Beignet batter needs to be made an hour before being used

BROTH

In a large saucepan, combine all ingredients except for herbs and saffron. Cook gently at a low simmer for 20 minutes. Remove from the heat, add basil and coriander and let herbs infuse for 5 minutes. Pass through a fine sieve and collect broth. Add saffron threads and let infuse for 5 minutes. Strain again and set aside until ready to serve.

RICOTTA MIX

In a medium bowl, mix ricotta, herbs and semi dried tomatoes and season. Roll into balls and set aside

BEIGNET BATTER

In a bowl, mix flour, baking powder and salt. Make a well in the centre, add the egg and mix lightly. Add the soda water and gently whisk. Add the melted butter and mix

TO SERVE

In a saucepan, heat the broth, but don't boil.

Heat a frying pan with enough oil to deep fry. Dip ricotta balls in the batter and coat well with a fork. Add to the pan and deep fry. Remove and place on a paper towel to absorb oil.

Pour broth in the bowl and place the ricotta fritter in the center.

NOTE: the broth is also delicious served cold as a very refreshing chilled summer soup