Tomato Jelly Rings Recipe
Ingredients
| Ripe firm tomatoes | 2 Pound, quartered | |
| Onions | 4 Small, chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Celery salt | 1 Pinch | |
| Pinch of grated nutmeg | ||
| Bay leaves | 2 | |
| Peppercorns | 2 Teaspoon | |
| Gelatine | 2 Tablespoon, powdered | |
| Water | 4 Tablespoon | |
| 2 tablespoons tarragon vinegar | ||
| Lemon juice | 6 Tablespoon | |
| Watercress to 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.
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.
Chef
