Salty Basil Pesto Cookies with Ricotta Cheese and Yellow Tomato

From Cookie Choc by Silikomart

Ingredients:

For the cookies:

• 410 g (4 ½ cups) flour
• 160 g (2/3 cup) butter
• 140 g (2/3 cup) sugar
• 6 g (1/2 Tbsp) baking powder
• 100 g (1/2 cup) eggs
• 12 g (2 1/3 tsp) salt
• 30 g (2 2/3 Tbsp) grated hard cheese of your choice
• 50 g (3 1/3 Tbsp) basil pesto

For the ricotta cheese cream:

• 50 g (3 1/3 Tbsp) cream cheese
• 30 g (2 Tbsp) cream
• Salt to your liking
• Pepper to your liking
• 150 g (10 Tbsp) ricotta cheese

For the plaques (yellow tomato jelly):

• 250 g (1 cup) yellow tomato juice
• 3 g (1/2 tsp) salt
• 2 g (1/3 tsp) pepper
• 5 g (1 tsp) oil
• 2 g (1/3 tsp) agar agar
• 15 g (1 tsp) water
• 3 g (2/3 tsp) gelatin sheets

Instructions:

For the cookies:

In a bowl, mix the softened butter with the sugar and the grated cheese. Then add the eggs previously beaten and the baking powder previously mixed with the flour and the salt. Finally, add the basil pesto. Let it rest for a couple of hours. Stretch out the mixture with a rolling pin and start making the cookies, stamping the dough with the cutter. Put in the oven at 160°C (320°F) for about 12 minutes. Let it rest for a couple of hours.

For the ricotta cheese cream:

In a bowl, mix with a whisk all the ingredients together. Then put the mixture into a piping bag.

For the plaques (yellow tomato jelly):

In a saucepan, warm up the tomato juice, the oil, the salt, and the pepper. Boil it and add the gelatin sheets, previously softened in cold water and squeezed, and the agar agar, then mix accurately with a whisk. Helped by the dosing funnel Funnel Choc, pour the yellow tomato gelée into the silicone mold's holes. When the gelatin has solidified, take it delicately out of the mold.

For the assembly:

Put some ricotta cream on the cookie, helped by a piping bag, and lay on it a plaque slightly pressing on it.