Scarlet Red Tomato Jelly
I aimed to recreate a jelly sold by a famous pastry shop in Hokkaido. By using agar, you can enjoy a churned texture that you couldn't when using gelatin, so I recommend using agar if you can.
This will taste unripe if you do not use fully ripened tomatoes.
This will not turn scarlet if you don't remove the seeds. It might be a pain, but make sure to remove them completely.
When removing the scum in Step 6, it will keep surfacing no matter how many times you skim it out, so skim out the white bubbles just once in the beginning. For 3 servings. Recipe by La Land
Ingredients
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500 grams Ripe tomato
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5 grams Agar
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20 grams Granulated sugar
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30 grams 100% orange juice
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1 tsp Lemon juice
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1 tsp Vodka (or white wine if unavailable)
Cooking Instructions
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1
Mix the agar and sugar together well.
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2
Cut the tomatoes in half vertically, and and remove the seeds and guts with a spoon. Cut into approximate sizes, give it a whirl in a food processor, and blend into juice.
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3
Strain in a finely meshed sieve. Strain while lightly scraping with a spatula (The stem and skin will remain in the sieve).
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4
Measure 270 g of the strained juice, and put into a pot. Add orange and lemon juice.
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5
Sprinkle in the agar a bit at a time so that it doesn't clump, and dissolve by stirring.
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6
Heat over medium and bring to a boil while stirring. Reduce to low heat, and remove the scum. Remove from heat, and add vodka (or white wine).
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7
Pour into containers, chill to solidify, and it is done .
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8
Powdered Gelatin Edition: 1. Complete Steps 2~4 as written. 2. Bring to a boil while stirring over medium heat, skim the scum, and immediately remove from heat.
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9
3. Add vodka, mix, and let it cool a bit. 4. Sprinkle in the gelatin a bit at a time, and mix well.
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10
5. Place the bottom of the pot into an ice water bath to cool the jelly liquid, pour into containers, chill to solidify, and it is done .
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11
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