Tomato Jelly Ring with Watercress and Crispy Bacon

Name: Tomato Jelly Ring with Watercress and Crispy Bacon
Yield: Serves 6–8
Ingredients: Salt and freshly ground black pepper; 5 oz/140 g cream cheese; 3 oz/84 g cream cheese; Milk; 2 sachets of powdered gelatine (1 oz/28 g); 7 fl oz/200 ml orange juice (preferably freshly squeezed, but you can use canned); 1 garlic clove, skinned and finely chopped (or less, if you prefer a less pronounced flavour); Salt and freshly ground black pepper; 6–7 tomatoes, depending on their size; 4 fl oz/112 ml water or chicken stock; 4 fl oz/112 ml water or chicken stock; 2 handfuls of watercress; 5 oz/140 g smoked streaky bacon, thinly sliced

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The jelly for this delicious appetizer has a base of fresh tomato purée (made by liquidizing tomatoes, then sieving them) which is then liquidized again with garlic, cream cheese and dissolved gelatine to set it. Turned out from its ring mould, with a filling of watercress and crispy bacon dressed in a thin cream cheese coating, it will provide an attractive light first course or enhance a buffet table.

Ingredients

Starter

Ingredients

Method