Clear Tomato Aspic with Shrimp and Watercress

Yield: 6 servings.
Preparation is medium
Preparation time is 30 minutes, 2 hours setting time

Ingredients

• 20 fluid ounces tinned tomatoes (600 millilitres)
• 1 large strip of lemon rind
• 4 to 6 peppercorns
• 1 clove garlic, well bruised
• 1 bay leaf
• salt and sugar
• 1 level tablespoon gelatine (3/4 ounce)
• 2 ½ fluid ounces water
• black pepper
• 1 bunch watercress
• 1 cup small shrimp
• 1 cup cucumber, diced

Directions

1. Put the tomatoes into a pan with the lemon rind, peppercorns, bruised garlic clove and bay leaf. Add salt and sugar to taste and bring slowly to the boil. Allow to simmer for a couple of minutes and then take off the heat and press the tomato mixture through a strainer, reserving the liquid. Dispose of the solids.
2. Add the water to the gelatine and allow the gelatine to swell. Add the gelatine to the tomato liquid. Stir it well, until dissolved. Adjust the seasoning, adding black pepper.
3. Pour into individual moulds and set aside in the refrigerator to set.
4. To serve, turn out the tomato mould by dipping the base of the mould briefly in hot water. Decorate with watercress, shrimp and any other seafood such as crab salad.