- 6 tomatoes
- 2 celery stalks, chopped
- 1 onion, chopped
- Salt and pepper, to taste
- 1 bay leaf
- 2 tablespoons [30 mL] unflavored gelatine
- 1/2 cup [125 mL] cold water
- 2 tablespoons + 4 teaspoons [50 g] sugar
- 2 tablespoons [30 mL] lemon juice
- 1/2 teaspoon [2.5 mL] Worcestershire sauce
- Garnishings [to taste]
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- Into a large casserole, mix together tomatoes, chopped celery and onion, salt, pepper and bay leaf.
- Simmer for 20 minutes, over low heat, stirring often.
- Soak gelatine into cold water; set aside.
- Transfer cooked vegetables into a blender; puree, then press mixture through a sieve.
- Stir in sugar, lemon juice and Worcestershire sauce.
- Pour mixture back into casserole; bring to a boil.
- Remove from heat; stir in soaked gelatine, until dissolved.
- Pour into an oiled decorative mold, already cooled under cold running water.
- Refrigerate overnight.
- Unmold, garnish and serve.
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