GELÉE DE TOMATE


  • 1+1/4 cup chicken stock (hot)
  • 1+1/2 cups tomato juice
  • 2 tablespoons of tomato paste
  • 1 teaspoon of granulated sugar
  • Shell of 1 egg (beaten)
  • 1 egg white (lightly beaten)
  • 1 teaspoon of salt
  • 1 coffee spoon of black pepper
  • 15 g (3 leaves) gelatin (dissolved in 1/4 cup of hot chicken stock)


Spread a cheesecloth soaked in boiling water in a large strainer, set the strainer on top of a large bowl and set it aside.

Put the chicken stock and tomato juice in a saucepan. Stir the tomato paste, granulated sugar, beaten eggshell and egg white, salt and pepper into it. Put the pot on high heat and boil it by whisking with a wire.

When the mixture boils, take the saucepan off the heat and put the melted gelatin in it. Next, strain the mixture through a cheesecloth strainer. If the lumps of the filtered liquid do not completely disappear, drain again.

Transfer the strained jelly to a cake mold and set aside to cool. When the jelly has cooled, cover the mold and put it in the refrigerator, and let it sit for at least 2 hours until it is completely frozen.

Take the mold out of the refrigerator and dip the bottom in hot water.

Cover a chilled plate on top and turn it upside down and serve the jelly after transferring it to the plate.

Note: Tomato jelly can be served as a salad with mayonnaise or as a garnish with hard-boiled eggs, meat and fish when chopped.

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