|
Heat olive oil in a large pan. Add peppers and celery. Cook for a few minutes and add garlic, thyme, tarragon, basil, sugar and tomato paste. Stir. Add tomatoes and let cook over low heat until tomatoes are very soft, like a puree. Blend or process and strain through a fine sieve. Measure 2 cups of tomato puree.
Soak gelatin in ¼ cup cold water and dilute in the hot tomato puree. Cool. Season with ketchup, Tabasco, salt, pepper and finally fold in whipped cream.Pour into a round mold, lightly oiled and chill in refrigerator until set. Unmold on a round serving platter and garnish with basil leaves.Serve with tomato coulis.
Tomato Coulis:
Blend or process tomatoes, tomato paste, ketchup, sherry. Gradually add olive oil while blending or processing, as in a mayonnaise. Season with sugar, salt and tabasco.
|
