Steamed prawns with tomato and basil jelly
Instructions
Take the jelly, soften in 0.
5 l of cold water in a saucepan and melt in a Bain-Marie.
In the past the onion add tomato puree, half the melted gelatine and a pinch of salt, pour into a cookie-cutter and refrigerate.
Boil, cool and blend 100 g Basil with 100 g water, add remaining gelatin, salt, pour into a cookie-cutter and refrigerate.
Cook the shrimp steam for 2 minutes.
On a plate place the remaining basil, shrimp and garnish with tomato jelly and diced Basil and hearts and sprinkle with extra virgin oil emulsified with lemon.
Ingredients and dosing for 4 persons
- 400 g of shrimps
- 150 g of past tomato
- 110 g of basil
- 60 cl of water
- 4 sheets of gelatine
- 50 g of olive oil extra virgin
- 1/2 lemon
- 50 g of onion news
- Salt