(Cold hors d'oeuvre for 10 people or buffet dish)

Ingredients

• 2 cans peeled tomatoes (800 g)
• ½ liter chicken stock
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 stalks parsley, chopped
• 2 bay leafs
• 10 peppercorns, crushed
• 1 teaspoon sugar
• Pinch of cayenne pepper
• Freshly ground salt and pepper
• 12 leaves gelatine
• 1/2 cucumber (remove seeds, cut in cubes)
• 400 g shrimps (peeled)
• 150 ml stiffly whipped cream
• 1-2 tablespoons lemon juice
• 2 stalks tarragon
• Cayenne pepper

Also required

Use a ring-shaped cake tin of glass, plastic or stainless steel. Attention: other metals might influence the taste! Grease lightly with olive oil.

Preparation

Put tomatoes, chicken stock, onion, celery, parsley, bay leaves, peppercorns, sugar and cayenne pepper in a saucepan and allow to simmer for 20 minutes. Remove the bay leaves. Use a purée sieve to make a smooth mixture. Season to taste with salt and pepper. Measure the amount of liquid and use 2 ½ leaves of gelatine per 250 ml stock. Soften the gelatine in some cold water for 5 minutes; squeeze it gently and then dissolve it in the warm stock. Pour the mixture into a ring-shaped cake tin and let it cool in the refrigerator for 4 hours.

Cut the cucumber into little cubes and mix with the shrimps and whipped cream. Season with lemon juice, tarragon, salt and pepper, and cayenne pepper.

Place the cake tin in hot water for a few seconds. Dry it quickly. Turn it over and put the tomato ring on a plate. Fill the centre with the cucumber and shrimp mix. Serve immediately.

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