Bavarian tomatoes

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Bavarian tomatoes
INGREDIENTS

for 6 people:

Serves 6:

300 g tomatoes
300 g fresh cream
15 g gelatin
1 lemon
2 tablespoons milk
3 tablespoons oil
salt

Soak in a little cold water fish glue.

Blend the tomatoes, deprived of skin and seeds with olive oil, lemon juice and a little salt.

Dissolve in milk on low heat the gelatin squeezed.

Mix the tomatoes with cream and slightly fitted with isinglass.

Place in a greased mold and refrigerate for at least 3 hours.

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