Welcome to Kitchen Princess Bamboo, Japanese Everyday Food.
Today, I’m going to be making tomato jelly.
These beautiful tomatoes are from my neighbor’s farm. Save some for salad, and I decided to cook something special.
It’s tomato jelly, often serve at a fancy restaurant. It’s basically the same as tomato soup but a different presentation.
Looks so beautiful and tastes refreshing, perfect for summer entertaining.
You can keep the rest of the broth for another use.
Give it a try and let me know how you like it!
- 3 medium-size tomatoes
- 2 cups water
- 2 tsp chicken soup powder or vegetable broth
- ½ tsp black peppercorn
- 2 laurels
- A pinch salt
- 1 core of corn optional
- First, let's peel tomatoes. Score the other side of the stem. Boil quickly and soak in icy water. You can peel so easily
- Place them in a pot stem side down. Add in the other ingredients, and cook on medium until it comes to a boil. Simmer for 10 minutes.
- Let it cool to room temperature. Take out the tomatoes onto a dish and chill until serve.
- Strain the broth and measure 400 ml for the jelly.
Soak 8g of leaf gelatin in an ice bath. After 10 minutes, the gelatin should be flexible and fully rehydrated.
Bring the broth to a boil, and dissolve the gelatin.
Let it cool in an ice bath. When it comes to room temperature, transfer to a container.
Pop in the fridge, and chill until set.
- Crumble the jelly with a folk.
Take out the tomato fridge, and cut out the stem with a tip of the knife. Place onto a dish.
Spoon the jelly around the tomato. Put basil on top for the final touch. There you have tomato jelly!