Since tomato can be very well balanced into both sweet and savoury dishes, here I have made it in a sweet jelly form placed on a soft yet crispy biscuit crumbs served with creamcheese icecream garnished with mint and tomato crisp.
Ingredients
TOMATO JELLY
Red tomatoes 250 gms
Onion 1 small
Basil 2-3 leaves
Water 150 ml
Salt a pinch
Sugar 1 tbsp
Vinegar half tbsp
Agar agar half tbsp
CREAM CHEESE ICECREAM
Whipped cream 200 gms
Milk 200 ml
Condensed milk 100 gms
Creamcheese 100 gms
BASE OF JELLY
Any biscuits 50 gms
Butter melted 2 tbsp
Preparation
TOMATO JELLY
Take little butter.
Saute sweet red onion, Basil and tomato puree.
Add water, vinegar salt and sugar.
Grind to form a puree.
Strain the puree to extract clear water.
Now boil the water and add agar agar.
Allow to cool.
Set the jelly
CREAM CHEESE ICECREAM
Mix all ingredients, whip them to make light and fluffy. Set in freezer for 6-8 hours.
TOMATO CRISP
Use the skin of boiled Tomatoes used in Tomato jelly
Sprinkle seasalt and little sugar and dehydrate
Use as garnish
BASE OF JELLY
Grind the biscuits, add butter and spread over set jelly and refrigerate.