Ingredients
- 4 really ripe tomatoes
- 6 peeled cooked big prawn
- Sea salt and freshly ground pepper
- 100 to 200 ml verjuice
- 4 by 2g gelatine leaves
- ½ teaspoon caster sugar
- ½ teaspoon sea salt flakes (or to taste)
- 1 golden shallot peeled and diced teeny
- 1 teaspoon chopped parsley
- 30 ml aged red wine vinegar (or balsamic)
Prawn and tomato jelly
Photo credit: The Times
Method
Whizz up the tomato in a food processor and then pop the lot into some cheesecloth and tie up into a ball, hang this over a bowl to catch all the liquid which will be clear.*
Top up this liquid with verjuice to make 1 cup (250 ml in total liquid)
Soak the gelatine leaves in cold water for a couple of minutes.
Heat the tomato/verjuice mix and sugar together and stir until dissolved. Leave the mix to cool a little. Squeeze the excess water out of the gelatine and stir into the mixture, making sure that the gelatine dissolves completely, season with salt.
Pop prawns in shot glasses, pour liquid over and chuck in fridge until they set (an hour or so)
Mix the finely chopped shallots with the vinegar and parsley, season with a little sea salt and freshly ground black pepper and pop on top of jelly.
Submitted bySimon Bryant
Tips and Tricks
*Use up any leftover tomato pulp from this recipe in a bolognaise / napolitana sauce or soup.
Prawns freeze well but should be kept in the coldest part of your freezer and be labeled with a date. Don’t keep more than you can use in 9-12 months.
Extra parsley? Store it in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way if you change the water regularly.
