Tomato jelly
8 servings
240 minutes
Tomato jelly is an original dish of author cuisine that surprises with its delicate texture and vibrant tomato flavor. It resembles a refined summer cold appetizer dessert infused with the freshness of mint and a hint of pickled pepper's spiciness. Historically, such jellies were prepared as an unusual way to serve vegetables, turning them into a light gastronomic delight. This dish serves as an exquisite appetizer for festive tables or as a refreshing side to meat and fish dishes. Thanks to gelatin, the jelly holds its shape and becomes an interesting presentation element. Cream adds tenderness, while fresh salad completes the composition, transforming it into an elegant and refreshing treat. An ideal choice for a summer menu!
1
Make a crosswise cut 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. Put it in a blender along with the juice left on the cutting board, add finely chopped pepper and mint. Blend quickly and transfer to a large ovenproof dish.
- Tomatoes: 1 kg
- Pickled peppers: 1 piece
- Fresh mint: 5 g
2
Pour 350 ml of water into a pot, bring to a boil, add gelatin and stir. Remove from heat and pour the gelatin into the tomato paste. Whip the cream and add it to the tomatoes. Add salt.
- Gelatin: 80 g
- Cream: 350 ml
- Salt: to taste
3
Transfer the tomato mass to a 24 by 10 cm shallow, preferably plastic, mold. Place the jelly in the refrigerator for at least 4 hours. Then cover the mold with a serving dish and flip it over, add lettuce leaves, and serve.
- Green salad: 1 bunch