Tomato Jelly Ring
|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|
|Gelatin||1⁄2 Ounce (15 gram)|
|Water||60 Milliliter (4 tablespoon)|
|Watercress sprigs||4 (for serving)|
|French dressing||4 Tablespoon (for serving)|
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.
10. Fill the center of the serving platter with watercress and serve with French dressing handed separately.