Tomato jelly with berries and rose wine
4 servings
45 minutes
A dessert with the taste of summer in the literal, not figurative sense: ripe tomatoes, berries, rose wine, all the attributes of a holiday dolce far niente are found in one dish. It is important to maintain a fine line here, so that the jelly does not turn out too bland. Therefore, before adding gelatin, be sure to try the result, and keep in mind that gelatin noticeably muffles the taste, so there should be a little more sugar than enough. There is nothing surprising in the fact that there will be a unity of taste between tomatoes and garden berries : a ripe tomato has much more of a sweet fruit than a vegetable, and from a botanical point of view, it is still a berry.
1
Prepare all the ingredients.
2
Soak the gelatin in cold water.
- Leaf (sheet) gelatine: 30 g
3
Chop the tomatoes randomly and place them in a blender bowl. Add 300 grams of berries and blend.
- Pink tomatoes: 400 g
- Fresh berries: 350 g
4
Strain the resulting mixture through a fine sieve to remove seeds and skin.
5
Add 60 grams of powdered sugar and mix.
- Icing sugar: 80 g
6
Slightly heat the tomato mousse on the stove or in the microwave, mix with half of the gelatin, and pour into glasses or molds. Place in the refrigerator for 1 hour.
- Pink tomatoes: 400 g
- Leaf (sheet) gelatine: 30 g
7
Heat the remaining gelatin in a saucepan over low heat (it should slightly melt), add it to the wine, and mix. Strain the mixture through a sieve to ensure no lumps remain.
- Leaf (sheet) gelatine: 30 g
- Dry rose wine: 300 ml
8
Mix the remaining powdered sugar and lemon juice into the wine-gelatin mixture and stir.
- Icing sugar: 80 g
- Lemon juice: 15 ml
9
Pour the mixture into glasses with berry jelly, filling them, and place the jelly in the refrigerator to set completely for another 1-2 hours.
- Fresh berries: 350 g
10
Decorate the jelly with fresh berries and serve.
- Fresh berries: 350 g
