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Tomato Jelly with Burrata Cheese and Pesto Recipe

tomato jelly with burrata cheese and pesto recipe

Tomato Jelly with Burrata Cheese and Pesto Recipe

gelatina di pomodoro con burrata e pesto

Preparation time : 30 minutes + 2 hours to set

Ingredients for 4 servings

  • ripe tomatoes 2.2 lbs (1 kg) about 51/2 large
  • burrata cheese 31/2 oz (100 g)
  • gelatin sheets 4-5
  • salt and pepper to taste

pesto :

  • basil leaves 1 cup packed (15 g) about 30 leaves
  • Parmigiano-Reggiano cheese, grated 1/3 cup (30 g)
  • Pecorino cheese, grated 3 tbsp (20 g)
  • pine nuts 1 tbsp (8 g)
  • extra-virgin olive oil, preferably Ligurian 1/3 cup + 2 tbsp (100 ml)
  • garlic clove half

Method :

  1. Wash and dry the basil. Combine basil, garlic, Parmigiano-Reggiano, Pecorino, and pine nuts in a mortar and crush them all together. Transfer to a larger bowl and gradually whisk in olive oil until the mixture is creamy and emulsified.
  2. Peel the tomatoes and remove the seeds. Pass them through a vegetable mill or purée them in a food processor and season them with salt and pepper to taste.
  3. Heat part of the tomato purée in a pan. Soak the gelatin in cold water, then add it to the heated tomato purée and let it dissolve. Add the rest of the tomato purée and pour it into glasses. Refrigerate for at least 2 hours.
  4. Once the tomato jelly has set, top with a spoonful of burrata, garnish with pesto, and serve well chilled.