Tomato-Soy Jelly
A delicious, umami-rich jelly made from clarified tomato juice and Japanese soy sauce, set with gelatin.
⏱️ Prep: 40 min🍳 Cook: 5 min
Nutrition
per per 300 g portion75
Calories
3g
Protein
12g
Carbs
0g
Fat
Ingredients
| 1250 g | tomatoes |
| 100 g | celery |
| 2 cloves | garlic |
| 100 g | shallot |
| 15 g | basil |
| 10 g | coriander |
| 5 g | black pepper |
| 15 g | salt |
| to taste | Japanese soy sauce |
| to taste | gelatin leaves, soaked in cold water |
Instructions
- Blend the tomatoes, celery, garlic, shallots, basil, coriander, black pepper, and salt in a blender to form a pulp.
- Place the pulp in a fine-mesh cloth set over a sieve.
- Leave, weighed down, for at least 24 hours so the clear liquid collects.
- Season the clear tomato juice to taste with Japanese soy sauce.
- Measure the collected liquid and weigh out 26 g of gelatin leaves per litre.
- Heat 100 ml of the tomato juice in a small pan and dissolve the gelatin in it.
- Mix everything together and refrigerate until fully set.
Serving suggestions: with watermelon, feta, and lovage; with corvina, jalapeño, and huacatay mint; or with beef, Parmesan, pine nuts, and basil.