step by step guide to make super quick homemade Tomato jellies with prawn & avocado salsa

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato jellies with prawn & avocado salsa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato jellies with prawn & avocado salsa is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato jellies with prawn & avocado salsa is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 125ml (1/2 cup) Massel vegetable liquid stock
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons powdered gelatine
  • 625ml (2 1/2 cups) tomato juice
  • 3 teaspoons Worcestershire sauce
  • 5 drops tabasco sauce, or to taste
  • 1/2 teaspoon ground cumin
  • Freshly ground black pepper, to serve

Method

  • Step 1
    Rinse six 125ml (1/2-cup) timbale or ramekin moulds with cold water, and drain away excess. Place on a tray.
  • Step 2
    Place the stock and salt in a medium saucepan and simmer over medium-high heat. Remove from heat. Sprinkle in the gelatine, and use a fork to quickly whisk the mixture until the gelatine dissolves. Add tomato juice, Worcestershire sauce, tabasco and cumin, and stir well.
  • Step 3
    Pour the mixture evenly into the wetted moulds. Cover and place in the fridge for 6 hours or until set.
  • Step 4
    To make the prawn & avocado salsa, cut the prawns into 1cm pieces. Place the prawns, avocado, onion, lime or lemon juice, basil and olive oil in a medium bowl. Season with salt and pepper. Mix gently until combined. Taste and adjust seasoning if necessary.
  • Step 5
    Rinse serving plates with cold water, and drain excess. Run the tip of a round-bladed knife or spatula around the inside rim of the moulds. Briefly dip a mould in warm-to-hot water for 4 seconds. Wipe mould and place individual serving plate on top. Turn the mould and plate over, holding together very firmly, and give a sharp shake until you hear the jelly release and drop onto the plate. Remove mould. Repeat with remaining moulds.
  • Step 6
    Spoon prawn & avocado salsa around jellies and sprinkle with black pepper. Serve immediately.

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