Camden New Journal - recipe for Tomato jelly with avocado and mozzarella by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 28th August 2008

Tomato jelly with avocado and mozzarella

The wobbly way to a healthy summer starter

Clare Latimer sets out to disguise fresh fruit in a tempting and tasty selection of jellies

I HEARD a discussion on the Today programme about architects building jellies.
They were talking about moulds in the shape of the Eden Project, St Paul’s Cathedral and, of course, the wobbly bridge over the Thames.
So I thought it would be fun to make this a wobbly week.
Jellies are very much forgotten and often seem very old fashioned. But they can make smart starters for a dinner party, provide a healthy way to eat puddings and can also be great fun for children to make and eat.
It is also a very good way to tempt children – and adults – to eat fresh fruit.
Here are some examples:

Tomato jelly with avocado and mozzarella
I have added some grilled Parma ham to crumble on the top but if you want to keep the cost down or stay vegetarian then just omit this ingredient.
It is a smashing summer lunch or starter for a dinner party.
I would use buffalo mozzarella but there are cheaper alternatives.
The jelly will only take a few hours to set but make it the day before, just to be safe.

Ingredients
Serves 4-6
500g ripe tomatoes
20g gelatine powder
Salt and freshly
ground black pepper
Pinch sugar
Dash of Tabasco
4 slices Parma ham
1 ripe avocado
1 pack mozzarella in whey
Few fresh mint leaves
Virgin olive oil
Balsamic vinegar.

Method
First, make the tomato jelly by pureeing the whole tomatoes in a food processor.
Transfer the puree to a muslin bag and leave to hang overnight in the fridge with a bowl underneath to catch the liquid.
Soak the gelatine in a little cold water in a small saucepan, just enough to cover the granules.
Measure the strained tomato juice – it should be about half a litre – and pour into another saucepan. Heat the tomato juice to medium heat and then add a little salt, sugar and the Tabasco.
Heat the gelatine over a very low heat until dissolved and melted to a liquid. Do not stir.
Pour some of the tomato juice into the melted gelatine, stir and then pour back into the remaining tomato juice.
Pour into small moulds or a container and chill until set.
Preheat the grill to high and lay the Parma ham out on a baking tray. Grill for about three minutes or until curling up and crispy. Set aside.
Cut and scoop the avocado out and arrange on plates with the drained mozzarella.
Turn out the moulds or scoop some jelly into the middle of your arrangement and then sprinkle over some chopped fresh mint leaves, olive oil and balsamic vinegar.

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