Tomato jelly with burrata and pesto

Instructions

1. Wash and dry the basil for the pesto. Combine it with the other ingredient in a mortar and crush them all together. Transfer it to a bowl add enough olive oil to completely cover the surface and set it aside.
2. Peel the tomatoes and remove the seeds. Pass them through a vegetable mill all puree them; seasoned with salt and pepper to taste. Heat 1/3 of the tomato puree in a pan. Soak the gelatine in cold water for 5 minutes then add it to the heated tomato and let it dissolve. Add the rest of the tomato puree and pour it into glasses. Refrigerate them for at least two hours.
3. Once the tomato jelly has set place a spoonful of burrata in each class. Garnish each one with pesto and serve them well chilled.

• Servings : 4
• Ready in : 150 Minutes
• Course : Appetizers
• Recipe Type : Appetizers, Christmas Recipes, Salads
• Ingredient : Gelatine, Tomatoes, Бурата сирене, Песто с босилек