For the jelly:
|1.54 lb (700 g)||ripe tomatoes|
|0.18 lb (80 g)||celery|
|0.18 lb (80 g)||onions|
|16.9 fl.oz (500 ml)||vegetable stock|
|1 tbsp||Aceto Balsamico bianco|
For the cream:
|4.2 fl.oz (125 ml)||cream|
|1 dash||cayenne pepper|
Take 1.1 lb (500 g) of the tomatoes, wash them, remove the green, cut them into cubes and put them in a pot. Remove the basil leaves from the stalk and put them aside covered.
Add the stalks to the tomatoes. Now wash the celery and cut it into small pieces. Peel the onion and the garlic and cut them into small cubes. Add celery, onions and garlic to the vegetable stock and bring it all the boil. Let it simmer for about 30 minutes over medium heat, then pass it through a sieve. There shall be about 16.9 fl.oz (500 ml) left.
Blanch the rest of the tomatoes and rinse under cold water, remove the skin, half them, remove the seeds and pass the seeds through the sieve to the tomato stock. Cut the flesh in small cubes. Take 15 basil sheets and cut them into small stripes.
Soak the gelatine in cold water. Season the tomato stock with vinegar (Aceto Balsamico bianco), salt, pepper and sugar. Squeeze out the gelatine and let it melt into the hot stock. Stir in the tomato cubes and the basil stripes. Fill the jelly into the jars, let it cool down a bit and then put it in the fridge for about 5 hours.
For the basil cream purée the rest of the basil sheets and the cream in a mixer, until it’s half stiff. Season it with salt and cayenne pepper. Garnish the jelly with the cream and small basil sheets and serve it.