Home > Dip > Salsa
Tomato jellies with prawn & avocado salsa Recipes
Prep Time
Total Time
Basic Information Your Name:

Your Email:


Feedback Sent
Recipe Name : Tomato jellies with prawn & avocado salsa
Country : United States
Rating :
Category : Home > Dip > Salsa
Chef : Anna Phillips
Email Print SMS

125ml (1/2 cup) vegetable stock
1/2 tsp salt
1 1/2 tbs powdered gelatine
625ml (2 1/2 cups) tomato juice
3 tsp Worcestershire sauce
5 drops tabasco sauce, or to taste
1/2 tsp ground cumin
Freshly ground black pepper, to serve

Prawn & avocado salsa:
500g cooked medium king prawns, peeled, deveined
1 (about 300g) firm ripe avocado, seeded, peeled, cut into 1cm pieces
1/2 red onion, peeled, finely diced
1 1/2 tbs fresh lime or lemon juice
1 tbs chopped fresh basil
2 tsp extra virgin olive oil
salt & freshly ground black pepper

Rinse six 125ml (1/2-cup) timbale or ramekin moulds with cold water, and drain away excess. Place on a tray.

Place the stock and salt in a medium saucepan and simmer over medium-high heat. Remove from heat. Sprinkle in the gelatine, and use a fork to quickly whisk the mixture until the gelatine dissolves. Add tomato juice, Worcestershire sauce, tabasco and cumin, and stir well.

Pour the mixture evenly into the wetted moulds. Cover and place in the fridge for 6 hours or until set.

To make the prawn & avocado salsa, cut the prawns into 1cm pieces. Place the prawns, avocado, onion, lime or lemon juice, basil and olive oil in a medium bowl. Season with salt and pepper. Mix gently until combined. Taste and adjust seasoning if necessary.

Rinse serving plates with cold water, and drain excess. Run the tip of a round-bladed knife or spatula around the inside rim of the moulds. Briefly dip a mould in warm-to-hot water for 4 seconds. Wipe mould and place individual serving plate on top. Turn the mould and plate over, holding together very firmly, and give a sharp shake until you hear the jelly release and drop onto the plate. Remove mould. Repeat with remaining moulds.

Spoon prawn & avocado salsa around jellies and sprinkle with black pepper. Serve immediately.

Timbale moulds are available from kitchenware and department stores.