Hello. I really love watching one culinary show from Australia. Its participants always cook with such passion, energy and, of course, immense knowledge. Especially impressive is the “inventive test”, where it is necessary to create something new and unique from ordinary dishes. After the next viewing I got inspiration either.
Ratatouille is a famous vegetable dish, originally from Provence. It is prepared from bell peppers, aubergines and zucchini. Jelly is normally distinguished as fruit and meat.
But who said that jelly can not be made with vegetables? Well, adding the ratatouille and we have really inventive dish. The effect exceeded expectations!
Tomato jelly with ratatouille
13 g gelatin in powder
1.5 kg ripe tomatoes
50 ml wine vinegar
1 red and 1 yellow peppers
1 clove of garlic
3 tbsp olive oil
sugar, salt, pepper
basil leaves for serving
For tomato jelly:
Wash tomatoes and pour boiling water for 15 seconds. Cool it down.
Peel off the skin, mash it with a mixer and rub through a sieve. Add the vinegar, a pinch of sugar, a pinch of salt and pepper. Stir.
Warm a little 100 ml of sauce and dissolve gelatin in it. Then add it to the rest of the sauce.
With ready mousse, fill the cups and insert into the refrigerator for 1 hour.
Wash zucchini and eggplant, cut into small cubes. Washed pepper, cut into the same small cubes.
Chop onion and garlic finely. Heat olive oil in a wok, fry zucchini and eggplant. Put in a bowl.
Fry onion in the same wok, garlic and pepper. Then add the zucchini and eggplant, salt, peppers and simmer on low heat for 15 minutes. Season once again.
Cooled ratatouille put on mousse and decorate with basil leaves.