Tomato Bavarois

Name: Tomato Bavarois
Yield: 12
Ingredients: '5 tablespoons of unflavored gelatin (15g)'; '5 eggs'; '2 soup spoons of sugar'; '3 cups of tomato puree (720ml)'; '1 soup spoon of tomato extract'; '1 soup spoon of English mustard'; '1 soup spoon of lemon juice'; '3 medium-sized cucumbers'; Salt and black pepper to taste

1
'5 tablespoons of unflavored gelatin (15g)'
2
'5 eggs'
3
'2 soup spoons of sugar'
4
'3 cups of tomato puree (720ml)'
5
'1 soup spoon of tomato extract'
6
'1 soup spoon of English mustard'
7
'1 soup spoon of lemon juice'
8
'3 medium-sized cucumbers'
9
Salt and black pepper to taste

Ingredients

1
'5 tablespoons of unflavored gelatin (15g)'
2
'5 eggs'
3
'2 soup spoons of sugar'
4
'3 cups of tomato puree (720ml)'
5
'1 soup spoon of tomato extract'
6
'1 soup spoon of English mustard'
7
'1 soup spoon of lemon juice'
8
'3 medium-sized cucumbers'
9
Salt and black pepper to taste

Directions

1
Microwave the gelatin in a little cold water
2
Crack the eggs into a bowl, beat with sugar using an electric mixer until the mixture is pale yellow
3
Heat the tomato puree
4
Add the tomato extract, gelatin, English mustard, and lemon juice
5
Mix well until the gelatin dissolves completely
6
Allow it to cool slightly and pour over the beaten eggs
7
Beat until it thickens a bit
8
Peel 2 cucumbers, remove the seeds, and process them in a blender or liquidizer
9
Drain and season to taste with salt and black pepper
10
Peel the third cucumber and cut it into 12 thin slices
11
Keep them in the refrigerator until the bavarois sets
12
Fill individual molds with a capacity of 1/2 cup with the tomato mixture and refrigerate
13
After it firms, unmold over chilled plates
14
In a circle, place the cucumber puree
15
On top, put a slice of cucumber
16
Serve 12 portions.