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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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1670 Calories from Fat 559

% Daily Value*

Total Fat 66 g102.3%

Saturated Fat 11.3 g56.7%

Trans Fat 0 g

Cholesterol 1487.8 mg495.9%

Sodium 7192.6 mg299.7%

Total Carbohydrates 76 g25.4%

Dietary Fiber 34.9 g139.6%

Sugars 28.4 g

Protein 218 g436.9%

Vitamin A 65.8% Vitamin C 309.7%

Calcium 26.1% Iron 44.9%

*Based on a 2000 Calorie diet

Tomato Ring Mould With Avocados Recipe