Jellied Tomato and Yogurt Appitizers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 659 mg | (16 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the jellied tomato
- 500 grams Tomatoes
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 1 shallot
- 1 garlic clove
- salt
- freshly ground peppers
- 8 sheets gelatin
- For the jellied yogurt
- 500 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- 8 sheets gelatin
Preparation steps
For the tomato jelly: Blanch the tomatoes briefly in boiling water, then peel, quarter and cut into cubes. Peel and chop the shallot and garlic. Heat the olive oil in a pan and sauté the shallot and garlic until softened. Add the tomatoes and tomato paste to the pan, season with salt and pepper and simmer for about 15 minutes. Puree the mixture with an immersion blender until smooth and strain through a fine mesh sieve. Soak the gelatin in water until softened, then squeeze the excess water from it and dissolve in the hot tomato mixture. Pour into triangular molds, filling them about halfway. Refrigerate for about 3 hours.
For the yogurt jelly: Whisk together the yogurt and lemon juice until smooth. Stir in the chopped parsley and season with salt and pepper.
Soak the gelatin in cold water until softened. Squeeze the excess water from the gelatin and heat in a small saucepan with a bit of the yogurt mixture until dissolved. Stir the dissolved gelatin back into the yogurt mixture.
Pour the yogurt on top of the tomato jelly and refrigerate until set. Just before serving, top with your choice of bread, trimmed to fit the mold. Carefully turn out of the molds and place on a serving platter.
