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
TO SERVE
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.
Makes 10