Tomato aspic with pesto filling and olives

Preparation time (not including waiting time):

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Ingredients for 4 people:

  • 4 sheets of gelatine or 6 g powdered gelatine (please follow manufacturer’s instructions)
  • 3 medium-sized tomatoes
  • 3 stems of basil
  • 3 walnut halves
  • 1 tablespoon of olive oil
  • 1 tablespoon of grated parmesan
  • salt, pepper
  • 1 garlic clove
  • 4 tablespoons of white balsamic vinegar
  • 1/2-1 teaspoon of sugar
  • 4 black olives, pitted


  1. Soak gelatine in cold water.
  2. Clean tomatoes, scratch skin crosswise. Blanch briefly in boiling water, quench and remove skin. Quarter and de-seed tomatoes, cut pulp into fine columns, set aside interior of tomato. Wash basil, chop finely. Chop up walnuts very finely as well. Mix with the olive oil and parmesan. Add some salt and pepper.
  3. Peel and chop garlic. Quickly boil up interior of tomato, 100 ml of water, vinegar, garlic, some salt, pepper and sugar and strain. Measure 120 ml of liquid.
  4. Press out gelatine and dissolve in the lukewarm liquid. Season liquid to taste again. Chop up olives. Toss olives and tomato columns in the liquid.
  5. Rinse out 4 cups (each approx. 200 ml capacity) in cold water. Pour in some tomatoes. Spread pesto over this so that you do not touch any edge of the little moulds. Fill with remaining tomatoes. Pour in prepared ingredients. Put in a cold place for approx. 1 hour, then turn over carefully and serve. Decorate with some basil to taste.

This tastes good with a fresh baguette.

Click here for more information on cooking and baking with gelatine.

Nutritional values per person approx.:

  • Calories: 84
  • Joules: 352
  • Protein: 3.9 g
  • Fat: 6.0 g
  • Carbohydrates: 3.1 g