Jellied Tomato Pots Tomato, yogurt salad set with the help of gelatin By Sanjeev Kapoor 02 Mar 2016 in Recipes Course New Update Main Ingredients Tomatoes, Gelatine Cuisine French Course Salads Prep Time 26-30 minutes Cook time 6-10 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Jellied Tomato Pots 5 medium Tomatoes finely chopped 10 grams Gelatine cloves Garlic crushed 2 Bay leaves 1/2 teaspoon Black peppercorns crushed 1/2 teaspoon Mixed herbs to taste Salt 4 tablespoons Port wine optional 1/4 cup Skimmed milk yogurt 2 teaspoons Lemon juice 4 sprigs Fresh mint leaves Method Advertisment Soak the gelatine in quarter cup of cold water and set aside. Cook the tomatoes in a saucepan with the garlic, bay leaves and crushed peppercorns for about five to six minutes or until soft. Remove from heat, cover and leave to infuse for twenty minutes. Remove the bay leaves, puree the mixture and pass through a sieve. Stir in the mixed herbs, salt and wine. Whisk the yogurt and mix into the tomato mixture. Heat the gelatine lightly on a double boiler to dissolve and add to the tomato mixture. Mix in the lemon juice and stir well. Pour this into small ceramic pots for individual serving. Refrigerate for there to four hours to set. Do not freeze. Serve chilled in the same pot garnished with sprigs of mint leaves. Nutrition Info Calories 181 Carbohydrates 31.1 Protein 6.6 Fat 3.2 Other Fiber 9.3gm #Black peppercorns #Garlic #Port wine #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article