Tomaten-Terrine

Ingredients

• 600 g tomatoes
• 2 shallots
• 2 EL finely chopped basil
• 100 ml chicken broth
• 200 ml heavy cream
• 8 sheets white gelatin (16 g)
• 1 EL olive oil
• 1 TL sugar
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Parboil the tomatoes for a few seconds, shock them in cold water, quarter, seed and dice.

2. 2.

   Peel and finely chop the shallots; sauté in hot olive oil until translucent. Add the tomatoes, season with salt, pepper, and sugar, and simmer gently for about 8–10 minutes. Remove from heat and puree.

3. 3.

   Soak gelatin in cold water, squeeze out excess, and dissolve it in the broth over low heat. Stir in basil, cream, and pureed tomatoes thoroughly; pour into four small molds and refrigerate covered for about 3 hours.