1 package of unflavored gelatin (12 g)
1/4 cup of chicken broth dissolved in 1/3 cup of hot water (80 ml)
12 medium tomatoes (1.4 kg), ripe, peeled, and seeded (see page 66 photos)
2 tablespoons of chopped fresh parsley
1 teaspoon of salt
6 drops of hot pepper sauce
1/3 cup of crumbled feta cheese, cut into 1 cm cubes (50 g)
1/4 cup of olive oil (60 ml)
1 pinch of black pepper
Fresh mint leaves (for decoration)
1 package of unflavored gelatin (12 g)
1/4 cup of chicken broth dissolved in 1/3 cup of hot water (80 ml)
12 medium tomatoes (1.4 kg), ripe, peeled, and seeded (see page 66 photos)
2 tablespoons of chopped fresh parsley
1 teaspoon of salt
6 drops of hot pepper sauce
1/3 cup of crumbled feta cheese, cut into 1 cm cubes (50 g)
1/4 cup of olive oil (60 ml)
1 pinch of black pepper
Fresh mint leaves (for decoration)
In a small saucepan, sprinkle the gelatin over the chicken broth and let it hydrate for about 5 minutes
Bring to low heat and stir until the gelatin melts
Process the tomato, parsley, salt, hot pepper sauce, and gelatin in a food processor until smooth (about 5 minutes)
Grease a mold with a hole in the center with 24.5 cm diameter and fill with the tomato mixture
Cover with plastic wrap and refrigerate until firm (about 6 hours)
In a small bowl, mix together the feta cheese, olive oil, and black pepper
Unmold the Bavarian cream onto a decorative plate, place the cheese mixture in the center, decorate with fresh mint leaves, and serve.
