18 December 2012,02:04 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Soften the gelatine in cold water. Afterwards press them out well and carefully dissolve them at a low heat.
  • Add a cup of water to the tomato puree, spice with the herbs and fold in the diced shallot and the basil.
  • Add the liquid gelatine while stirring and pour into wet small moulds. Put the jelly into the fridge and let it harden.
  • Spice the vinegar with the diced pepper and chilli, the garlic, salt, pepper and paprika powder. Add the oil slowly while stirring.
  • Tip the jelly out of the moulds onto plates and add the sauce. Garnish with basil leaves.


  • 750 grams beef tomatoes, cut cross, peeled, deseeded and pureed
  • 50 ml Sesame oil
  • 8 sheets of gelatine
  • Paprika powder, to taste
  • 1 green pepper, washed and diced
  • 1 red chilli, washed and diced
  • 1 shallot, peeled and diced
  • 2-3 cloves of garlic, peeled and pressed with some salt
  • 2 tablespoon vinegar
  • 1 bunch of basil, washed, dried, reserve some leaves and cut the rest into strips
  • Pepper and salt, to taste
  • Basil for garnishing

1 comment for “Tomato Mould with Spicy Pepper Sauce”

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