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Tomato Ring Mould With Avocados

Chef.Foodie's picture
  Tomato juice 18 Ounce
  Sugar 1 Pinch
  Grated onion 1 Tablespoon
  Bay leaf 1
  Dried sweet basil 1 Teaspoon (Leveled)
  Worcestershire sauce 1 Tablespoon
  Lemon 1 , juiced
  Gelatin 2 Ounce
  Cold water 3 Tablespoon
  Canned beef consomme 16 Ounce (Tinned)
  Salt To Taste
  Avocados 2 , peeled and stoned
  Frozen prawns 2 Pound (2 Packets)

Simmer 18 oz. tomato juice, 1 pinch sugar, 1 tablespoon grated onion, 1 bay leaf, 1 level teaspoon dried sweet basil, for S minutes.
Dissolve 2 oz. gelatine in 3 tablespoons cold water.
Let stand 5 minutes.
Add to strained tomato juice.
Stir until gelatine is dissolved.
Combine tomato juice with 16 oz. tinned beef consomme, 1 tablespoon Worcester sauce and juice of 1 lemon.
Season to taste with salt.
Pour into a wet ring mould.
Chill overnight in refrigerator.
To serve, unmould on a serving dish.
Arrange slices of avocado across the ring.
Fill centre with unfrozen prawns.

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