VEGETARIAN

Tomato Jelly

Appetizers | Author's cuisine

⏳ Time

4 hours + 4 hours

🥕 Ingredients

🍽️ Servings

Description

Tomato Jelly

Ingredients

Tomatoes - 2 lbs
Fresh Mint - 0.2 oz
Pickled Eggplant with Peppers - 1 piece
Gelatin - 2.8 oz
Cream - 12 fl oz
Salt - to taste
Green Butter - 1 bunch

Step by Step guide

Step 1

Make a cross-shaped incision on each tomato where the stem is. Place them in a large bowl and cover with boiling water. Leave for 1–2 minutes, then drain the water and peel off the skin. Cut the tomatoes in half, scoop out the seeds with a spoon, and finely chop the flesh. Transfer to a blender along with the juice remaining on the cutting board, add the finely chopped pepper and finely chopped mint. Blend quickly and transfer to a large heatproof bowl.

Step 2

Pour 350 ml of water into a saucepan, bring to a boil, add the gelatin and stir. Remove the pot from heat and pour the gelatin into the tomato mixture. Whip the cream and add it to the tomatoes. Season with salt.

Step 3

Transfer the tomato mixture into a 24 x 10 cm mold — shallow and preferably plastic rather than metal. Place the jelly in the refrigerator for at least 4 hours. Then cover the mold with a serving plate and invert it, add lettuce leaves and serve.