59 Fresh Tomato Soufflé

Main Ingredients

• 1 litre (1¾ pints) fresh tomato sauce
• 2 sheets

1. Soak the gelatine for quarter of an hour in cold water to soften.
2. Bring the tomato sauce, together with the tarragon, to the boil and reduce it by two-thirds of its volume. Stir in the gelatine and allow to cool.
3. Whisk the egg whites to a soft snow in a bowl beating them, gently at first, with the balloon whisk to break them down. Gradually increase t