Tomato Chartreuse Recipe
Ingredients
| Ripe tomatoes | 1 1/4 Kilogram | |
| 3 tbsp gelatine dissolved in 3/4 cup water | ||
| Onions spring | 4 , finely chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Celery | 2 Tablespoon, finley chopped | |
| Tomato Paste | 150 Milliliter | |
| Tabasco sauce | 4 Drop | |
| Basil leaves | 15 , chopped | |
| 1 tspsalt | ||
| 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.
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.
Chef
