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Oysters with tomato jelly


  • 6 tomatoes, chopped
  • 1 tsp Tabasco sauce
  • 1/4 tsp sugar (if your tomatoes are sweet or in season sugar will not be necessary)
  • 1/4 tsp sea salt
  • 4 gelatine leaves


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.

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