Annie Bell's Tomato and Cucumber Jelly with Caviar
Over a year ago
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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
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Description
A cool, refreshing jelly with an indulgent twist.
Method
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1
Before starting, it’s important that all the ingredients for the jelly are at room temperature.
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2
Have ready 6 x 200ml-250ml cups, glasses, bowls, pretty moulds or 8 x 150ml ramekins.
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3
Cut the gelatine into broad strips and soak these in a bowl of cold water for 5 minutes, then drain.
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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.
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5
In the meantime, working in batches, purée all the remaining ingredients for the jelly in a blender.
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6
Pass through a sieve.
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7
Stir in the gelatine solution.
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8
Divide the mixture among the individual dishes, cover and chill.
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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.
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10
Serve decorated with crème fraîche, salmon caviar and a sprig of dill.
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