You are here

Tomato Jelly Rings

Western.Chefs's picture
Ingredients
  Ripe firm tomatoes 2 Pound, quartered
  Onions 4 Small, peeled and chopped
  Garlic 2 Clove (10 gm), crushed (Small Ones)
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Celery salt 1 Pinch
  Grated nutmeg 1 Pinch
  Bay leaves 2
  Peppercorns 2 Teaspoon
  Powdered gelatin 2 Tablespoon
  Water 4 Tablespoon
  Tarragon vinegar 2 Tablespoon
  Lemon juice 6 Tablespoon
  Watercress 2 (For Garnish)
Directions

Remove the centres from the tomatoes if they are tough. Put the tomatoes, onions, garlic, sugar, salts and nutmeg in a saucepan. Add the bay leaves and peppercorns, tied in muslin, and cook over a low heat until the onion is tender. Remove the muslin bag.
Dissolve the gelatine in the water in a small heatproof bowl over hot water. Puree the tomato mixture in an electric blender, then rub it through a sieve and pour it into a measuring jug. Add the vinegar and lemon juice and, if necessary, make up to 1 litre (1 3/4 pints) with water. Stir in the dissolved gelatine. Pour into eight dampened individual ring moulds and leave to set. To serve, turn out of the moulds and garnish with watercress.

Recipe Summary

Cuisine: 
American
Method: 
Dissolved
Ingredient: 
Tomato

Rate It

Your rating: None
4.07778
Average: 4.1 (18 votes)