Fresh summery little shots of tomato with a burst of basil on top - gorgeous. Makes 10
5 gelatine leaves – we used Dr Oetker Supercook 700g baby plum tomatoes 100ml olive oil 1 shallot peeled and quartered 1 heaped tsp caster sugar
sea salt and black pepper
tiny basil leaves extra olive oil optional crackers or melba toast optional
Cut the gelatine into broad strips, place in a medium-size bowl, cover with cold water and leave to soak for 5 minutes, then drain. Pour over 3-4 tablespoons of boiling water and stir to dissolve. Purée the remaining ingredients in a liquidiser and pass through a sieve into a bowl or jug. Very gradually stir the tomato soup into the gelatine solution. Set 10 coloured silicone muffin moulds within a baking or roasting tray and fill to the brim with the soup using a ladle or jug. Alternatively, use shot glasses, if preferred. Chill for several hours until set, and cover if keeping for longer than this. Serve with a tiny basil leaf in the middle of each one, an extra drop of olive oil, a little pepper, and crackers or melba toasts for scooping if wished.
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