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Tomato Jelly Ring

Ingredients
  Canned tomatoes 4 Ounce (1 can, 400 gram)
  Tomato puree 15 Milliliter (1 tablespoon)
  Dry white wine 60 Milliliter (4 tablespoon)
  Lemon 1⁄2 , juiced
  Garlic 1 Clove (5 gm), peeled and crushed
  Peppercorns 6
  Bay leaf 1
  Salt To Taste
  Sugar 1 Teaspoon
  Gelatin 1⁄2 Ounce (15 gram)
  Water 60 Milliliter (4 tablespoon)
  Watercress sprigs 4 (for serving)
  French dressing 4 Tablespoon (for serving)
Directions

MAKING
1. In a saucepan, put the tomatoes along with the remaining ingredients except the gelatin and water; bring the mixture to boil and simmer for about 5 minutes.
2. Remove and discard the peppercorns and bay leaf; rub the mixture through a strainer.
3. Sprinkle the gelatin over the water and leave for about 5 minutes until spongy; heat gently until dissolved.
4. Strain and pour into the tomato pulp and stir well to mix thoroughly; taste for seasoning.
5. Lightly oil 600 ml/1 pint/2 1/2-cup ring moulds and pour the mixture into it.
6. Chill in the refrigerator until set.
7. Once freeze, wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
8. Label the bag as it makes it easier to distinguish.
9. To thaw and serve: turn the frozen jelly ring out onto a serving platter and thaw in the refrigerator for 6 hours.

SERVING
10. Fill the center of the serving platter with watercress and serve with French dressing handed separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Tomato
Interest: 
Healthy
Cook Time: 
30 Minutes
Servings: 
4

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