Tomate en Gelée
By Head Chef of Le Pré Catelan, 3 Michelin Stars
2 tomatoes (500g tomato juice) 3 gelatin sheets Salt and pepper to taste 80g mozzarella 80g whipping cream 100g olive oil 100g basil leaves
For the tomato jelly, cut the tomatoes in four and put them in a food processor. Reserve the liquid. Strain the tomatoes in a cloth to separate the liquid from the pulp. Cool the tomato juice and add the softened gelatin sheets. Sieve the mixture and mold in deep plates.