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Tomato Chartreuse

21st.Century.Chef's picture
Ingredients
  Ripe tomatoes 1 1⁄4 Kilogram
  Gelatin 3 Tablespoon, dissolved in 3/4 cup water
  Water 3⁄4 Cup (12 tbs) (For Dissolving The Gelatin)
  Spring onions 4 , finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Finely chopped celery 2 Tablespoon
  Tomato paste 150 Milliliter (Or Sauce, Commercial)
  Tabasco sauce 4 Drop
  Basil leaves 15 , chopped
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
Directions

GETTING READY
1) Wash the tomatoes, and make puree out of it, strain and discard the residue.

MAKING
2) In a bowl, combine the strained tomato juice with remaining ingredients and adjust the seasoning after tasting.
3) Either semi-set in the refrigerator or over the ice.
4) With a metal spoon, fold occasionally (every 5-7 minutes) so that the gelatine does not get settled at the bottom.
5) Into damp dariole moulds or timbales, spoon the mixture and refrigerate till it sets completely.

SERVING
6) Serve with 2-3 lettuce leaves and melba toast.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Chilling
Dish: 
Salad
Occasion: 
Wedding
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes
Servings: 
12

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