Jellied Tomato Pots

Ingredients 

• 5 medium tomatoes, finely chopped
• 10 grams gelatine
• 6-8 garlic cloves, crushed
• 2 bay leaves
• 1/2 teaspoon crushed black peppercorns 
• 1/2 teaspoon mixed herbs
• Salt to taste
• 4 tablespoons port wine optional
• 1/4 cup skimmed milk yogurt
• 2 teaspoons lemon juice
• 4 sprigs of mint

Method

1. 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.
2. 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.
3. 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.

Nutrition Info