Summary

Ingredients

For the jelly: (white tomato jelly)

• 800 g tomato (s), (vine tomatoes)
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ sugar
• 3 sprigs tarragon, cut in half
• 1 clove (s) garlic, pressed
• 2 sheets gelatin

For the jelly: (red tomato jelly)

• 125 ml tomato juice
• 2 sheets gelatin
• 1 pinch (s) sugar
• salt and pepper
• 16 cherry tomatoes (one per person)
• olive oil
• Pepper from the grinder
• Salt, (fleur de sel)
• Croutons :
• 2 slices brown bread (mixed bread)
• 2 clove (s) garlic, finely diced
• butter
• salt
• in Chives, rolls or
• Cress, for decoration

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Instructions

1. With these four ingredient blocks, a smart amuse gueule can be served in different variations, whereby the production of the white tomato jelly is a little more time-consuming, but it can be prepared very well the day before it is enjoyed.
2. For the white jelly, the tomato water must first be obtained. To do this, quarter the tomatoes, cut out the stalk, put the pieces in a bowl and puree briefly. Mix in the salt, sugar, tarragon and garlic and place the mixture on a tea towel or tea towel. Put the cloth together at the top, hang it in a high pot (e.g. asparagus pot), clamp the ends of the cloth with the lid on the edge of the pot so that the contents hang freely in the middle of the pot and can drip off. The draining process takes about 12-16 hours and should be done in a cool place, preferably in the refrigerator, overnight. The stated amount of tomatoes makes about 250-300 ml of tomato water. The drained tomato pulp can be used as compote or vegetables with fish or meat.
3. Bring the tomato water to the boil and reduce by a third to a half. In the meantime, soften the gelatine in cold water, squeeze it out well and stir it into the hot but not boiling tomato water.
4. Line a small cake tin or another flat container with cling film as smoothly as possible and fill in the tomato stock approx. 1-2 cm high. Put the mold in the refrigerator and let it rest for a few hours.
5. For the red jelly, season the tomato juice with the spices, heat a little and stir in the already soaked and well squeezed gelatine. Pour this liquid into a container lined with cling film and let it solidify in the refrigerator.
6. Quarter the cherry tomatoes, mix with a little olive oil and season with pepper and fleur de sel. This would be an additional supplement that can, but does not have to be, served.
7. For the croutons, debark the brown bread slices and cut the soft bread into even cubes about 1 cm in size. Melt 1-2 tablespoon butter (depending on the amount of bread) in a pan, add the bread cubes and let sit briefly so that they have absorbed part of the butter. Now add the garlic cubes and fry everything at medium temperature. Make sure that the garlic cubes do not turn black, then they are bitter and should be discarded. Every now and then turn the contents of the pan and add a little salt.
8. Before serving, turn the jelly out onto a cutting board, peel off the foil and cut it into cubes of the same size as possible.
9. Place the jelly cubes on small plates together with the cherry tomato quarters, lay out the croutons and top with the roasted garlic cubes. Decorate with chives rolls or cress.