🍽️ Fruity Tomato Jelly

Name: Fruity Tomato Jelly
Total time: 30 min
Yield: 4 servings
Ingredients: 4 sheets white gelatin; 250 ml tomato juice; 10 ml gin; 1 pinch sugar; salt; Tabasco; 200 g cocktail tomatoes; 1 tbsp lemon juice; pepper (from the mill); 1 tbsp finely chopped basil; green asparagus; 0.5 peeled yellow bell pepper

86 kcal · 30 min · 4 servings

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Ingredients

4 sheets white gelatin
250 ml tomato juice
10 ml gin
1 pinch sugar
salt
Tabasco
200 g cocktail tomatoes
1 tbsp lemon juice
pepper (from the mill)
1 tbsp finely chopped basil
green asparagus
0.5 peeled yellow bell pepper

Instructions

1. Soak the gelatin sheets in a bowl of cold water.
2. Season the remaining tomato juice generously with sugar, salt, gin, and a few drops of Tabasco sauce.
3. Take three tablespoons of the seasoned tomato liquid and put it in a small saucepan.
4. Squeeze the soaked gelatin well and dissolve it in the warm liquid.
5. Stir the gelatin mixture into the remaining tomato juice.
6. Place the bowl in the refrigerator until the mixture thickens and starts to set.
7. Wash the tomatoes, halve them, and mix them with lemon juice.
8. Season the tomato pieces with salt and pepper to taste.
9. Reserve some of the slightly thickened tomato liquid to release the jelly from the mold later.
10. Add the seasoned tomato pieces to the remaining liquid gelatin mixture.
11. Tear a few fresh basil leaves and stir them in.
12. Pour the mixture into a triangular mold.
13. Place the mold in the refrigerator for at least two hours until the jelly is firm.
14. Dip the mold briefly in warm water to release the jelly.
15. Turn the jelly out onto a plate.
16. Slice the jelly.
17. Serve the slices with asparagus or yellow bell peppers.

Nutrition per serving

kcal: 86
Protein: 6 g · Fett/Fat: 0 g · Carbs: 10 g