Raw Scallop Ravioli with Crab Consommé – Lemongrass and Tomato Jelly – Broccolini

Tomato and Lemongrass Jelly

• 100 ml (3½ fl oz) tomato and lemongrass broth
• 1 sheet gelatine

For this dish, you will need to make the tomato and lemongrass jelly in advance. In a small saucepan, heat the tomato and lemongrass broth. Soak the gelatine in cold water, then squeeze gently to remove any excess water. Add the gelatine to the broth and stir until dissolved. Allow to cool. Place in an airtight container in the refrigerator and leave for about 1 hour, or until