Ingredients for 4 people
1 L whole milk
2 lemons, 4 tablespoons juice & 1 tablespoon grated peel
400 g of stem-cut date or cherry tomatoes
2 chopped garlic cloves
2 tablespoons rapeseed oil
1 tablespoon honey
A few lemon thyme leaves
1 tbsp ground black pepper (I recommend Indian mountain pepper )
Salt
A handful of leaves of flat-leaf parsley
lemon wedges for garnishing
preparation
First, bring the milk to the boil. Then remove from the heat and stir in the lemon juice and zest. Return to the heat/flame and stir slowly until the thick milk separates cleanly from the whey.
In the next step, line a sieve with a strainer cloth or double-layered kitchen paper. Pour in the curdled milk and leave to drain for about 60 minutes. The longer the draining time, the drier the curd will be.
Then fry the tomatoes and garlic in hot rapeseed oil in a pan. Then add honey, thyme and parsley and stir until the tomato skin begins to burst. Season with pepper and salt.
Finally, turn the curd out onto a plate, garnish with hot tomatoes and serve with lemon wedges.
