Vegetable Gelée
Vegetable gelée is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg tomatoes
- 10 sheets white gelatin
- 500 ml vegetable broth
- 1 bundle basil
- 50 g grated Parmesan
- olive oil
- Salt
- ground pepper (from grinder)
- rosemary sprig (for garnish)
Instructions
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1.
Blanch the tomatoes for a few seconds, shock them in cold water, peel, quarter, core and cut into strips.
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2.
Soak gelatin in cold water.
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3.
Wash basil, shake dry and pluck leaves from stems. Peel garlic and finely chop. Squeeze out excess water from gelatin and dissolve it with 3-4 tablespoons of vegetable broth over low heat in a small pot, then stir in the remaining broth.
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4.
Line the mold with cling film and lay a layer of tomatoes on the bottom. Sprinkle some basil and garlic, lightly salt and pepper, then add another tomato layer. Repeat until all vegetables are used. Top with the gelatin broth, cover, and refrigerate for about 4 hours to set.
