Culinary Studio Culinary Art 2008.April.
Ingredients
| Cherry Tomatoes |
300g ... Blanched in boiling water, cooled in cold water, and peeled carefully. |
Poaching Liquid
| Ginjo Sake |
100cc |
| Water |
100cc |
| Honey |
3 tablespoons |
| Black Peppercorns |
10 grains |
| Bay Leaf |
1 (optional) |
| Cloves |
2 (optional) |
Jelly Mixture
| Poaching Liquid |
200cc |
| Gelatin Powder |
1 teaspoon (soaked in water) |
| Water |
20cc |
| Mint (for garnish) |
As needed |
Instructions
- Place the peeled cherry tomatoes and into a heavy-bottomed pot. Heat gently and, once it comes to a boil, maintain a low simmer for 5 minutes. Transfer to a container and refrigerate for storage.
- Combine the poaching liquid with warmed gelatin (melted in a double boiler). Pour into a container and chill in the refrigerator until set.
- To serve, place the poached cherry tomatoes in a dish, crumble the jelly with a fork and arrange on top. Garnish with mint leaves.