Method

Soften the gelatin leaves in cold water. Place the chopped tomatoes in the food processor and blend to a rough puree. Decant the tomatoes to a chinois and press to release the juice into a saucepan. Place the saucepan on medium heat and bring to a simmer. Add the gelatin leaves to the warm liquid and stir to dissolve. Pour into your serving glasses, carefully ensuring the levels are even and set in the refrigerator for 2 hours until jellied.


Email this Recipe Back to Guest chef recipes