Gastronomixs

'Cocktail tomatoes' of tomato and Bloody Mary jelly

A clever illusion based on the oh-so-popular cocktail tomatoes. These bites look exactly like tiny cherry tomatoes on the vine, but in reality are spheres of mousse with tomato jelly. 

'Cocktail tomatoes' of tomato and Bloody Mary jelly

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Ingredients

200

g

tomato bouillon

8

g

gelatine, soaked in cold water

400

g

unsweetened whipping cream

2

dl

tomato juice

1

tsp

icing sugar

½

tsp

Tabasco

1

tsp

Worcestershire sauce

25

g

vodka

7.5

g

vegetal

Preparation method

  • Measure the tomato bouillon and heat one-quarter in a pan.
  • Dissolve the pre-soaked and squeezed gelatine in it and mix with the rest of the tomato bouillon. Season to taste with salt and pepper, and let thicken.
  • Beat the cream until airy and the consistency of yoghurt, and fold into the gelled tomato bouillon.
  • Transfer to a piping bag with a smooth nozzle and pipe into round silicone moulds. Transfer to the freezer.
  • When frozen, remove from the moulds and keep frozen until use.
  • For the jelly, combine the tomato juice with the powdered sugar, Tabasco, Worcestershire sauce and vodka and season with salt and pepper.
  • Added the pre-soaked and squeezed gelatine and heat to the boiling point.
  • Stake the balls of tomato mousse with a cake tester or other thin skewer and dip in the jelly. The jelly will harden instantly, because this type of gelatine gels at 60°.
  • If necessary, dip the balls in the jelly a second time, and then place in the refrigerator to come to temperature.
  • Garnish the balls with the stems from vine tomatoes.

Serving suggestions

  • On their own, as an amuse-bouche.
  • As a component in a cold starter, e.g. with components of fennel, cucumber, celery, or mackerel.

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