Jellied tomatoes

Category: Vegetable and fruit dishes
Jellied tomatoes

Ingredients

Large elongated tomatoes 4 things.
Gelatin 8-10 gr.
Vegetable broth ½ tbsp.
Thick yogurt (soft pasty curd or Ricotta cheese) 15 gr.
Beautifully shaped salted mushrooms (pickled) 4 things.
Olives (olives)
Salt
Greens

Cooking method

  • Wash and dry the tomatoes thoroughly. Cut off the tops and use a spoon to remove the pulp.
  • Jellied tomatoes
  • Salt inside and turn over onto a sieve or wire rack to get rid of excess liquid.
  • Soak gelatin in broth and leave for 20-30 minutes to swell. Then heat in a water bath (do not boil), stirring continuously, until the gelatin dissolves. Add yogurt. Salt so that the taste is slightly saltier than usual. Stir well with a whisk or mixer. Strain through a sieve.
  • Shake the tomatoes and pat dry with a paper towel. Place in a plate steadily so as not to tip over. Pour some broth to the bottom and refrigerate for 15-20 minutes.
  • Jellied tomatoes
  • Then stick the mushroom into the tomato, head down.
  • Jellied tomatoes
  • It is advisable to choose mushrooms with a plump leg - it is easier to cut later. Salted milk mushrooms work well.
  • Jellied tomatoes
  • Use a toothpick to outline the location of the cap for easy cutting. Necessarily, otherwise a beautiful drawing will not work. Return to refrigerator for 5 minutes. Then pour the broth completely. And chill well. Check if the jelly layer is not very even, then level it out, adding more broth, and let it harden again.
  • Level the finished tomato with a knife: jelly with a mushroom leg. Then turn over onto a cutting board and (according to the basting) cut in half.
  • Serve with herbs and olives.

The dish is designed for

4 servings

Note

Cool! Great for decorating a main course.
Jellied tomatoes

Lettera
Interesting and beautiful! I will definitely do
Last year's mushrooms are finished, you have to go to the forest
Premier
Quote: Tumanchik
Cool! Great for decorating a main course.
Indeed, a good idea.
I didn't quite understand how to outline the position with a toothpick, but I thought that you can just pin the fungus with a toothpick in the right position until the fixing layer hardens, and then remove it and pour the remaining jelly.
ang-kay
How delicious and unusual. Thanks for the recipe!
lettohka ttt
Original, beautiful and tasty !!! Such beauty is not a shame on the festive table, and it is original !!! Good girl !!! Irochka thanks for the recipe and the idea !!! Dragged away !!!
Mikhaska
What a funny idea Irishka! And your tomatoes will go very well as an independent snack!
Tumanchik
Quote: Lettera
Interesting and beautiful! I will definitely do
thank you Lenochka! Cook with pleasure! Happy new Avka to you!

Quote: Premier
Indeed, a good idea.
thanks Olya, very nice!
Quote: Premier
I didn't quite understand how to outline the position with a toothpick, but I thought that you can just pin the fungus with a toothpick in the right position until the fixing layer hardens, and then remove it and pour the remaining jelly.
Well, in principle, in any way indicate to yourself a place for cutting, otherwise a beautiful drawing will not work. it is necessary in the middle. I forgot at first, and then came to my senses. so one cut beautifully did not work out. So you can either make a notch with a knife or a toothpick!
Quote: ang-kay
How delicious and unusual.
Thanks Angela!
Quote: lettohka ttt
Such beauty is not a shame on the festive table, and it is original !!!
I agree completely!
Quote: Mikhaska
And your tomatoes will go very well as an independent snack!
Irisha thank you for appreciating!

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