Annie Bell's Tomato and Cucumber Jelly with Caviar
Over a year ago
2,966 views
Ingredients
- 8 sheets gelatine
- 1kg small vine tomatoes
- 1 cucumber peeled and chopped
- 1 clove garlic, peeled and chopped
- 1 shallot peeled and chopped
- 250ml olive oil
- 2tsp red wine or sherry vinegar
- 1tbsp golden caster sugar
- 2tsp sea salt
- a grinding of black pepper
- creme fraiche or fromage frais
- salmon caviar (keta)
- several fine sprigs dill
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
A cool, refreshing jelly with an indulgent twist.
Method
-
1
Before starting, it’s important that all the ingredients for the jelly are at room temperature.
-
2
Have ready 6 x 200ml-250ml cups, glasses, bowls, pretty moulds or 8 x 150ml ramekins.
-
3
Cut the gelatine into broad strips and soak these in a bowl of cold water for 5 minutes, then drain.
-
4
Pour about 4 tbsp of just-boiled water over the drained gelatine and stir until it dissolves, then leave it to cool to room temperature.
-
5
In the meantime, working in batches, purée all the remaining ingredients for the jelly in a blender.
-
6
Pass through a sieve.
-
7
Stir in the gelatine solution.
-
8
Divide the mixture among the individual dishes, cover and chill.
-
9
Once the jellies begin to set (after an hour or two) give them a stir to make sure they are evenly coloured, then wipe the rims, cover and chill overnight until set.
-
10
Serve decorated with crème fraîche, salmon caviar and a sprig of dill.
Comments (0)