3 kgvine-ripened tomatoes4gelatine leaves (titanium strength), softened in cold water for 5 minutes¼ cup eachfinely diced red capsicum and telegraph cucumber2golden shallots, finely diced100 gmfirm Greek feta, finely diced 10Kalamata olives, pitted, finely diced2iceberg lettuce leaves, shredded6mint leaves, thinly slicedTo serve:extra-virgin olive oil
Preheat oven to 200C. Coarsely chop half the tomato, set aside. Halve remaining tomato, place in a roasting pan lined with baking paper and roast until caramelised (1 hour). Set aside to cool, then process in batches in a food processor with chopped tomatoes until smooth. Season to taste, then strain overnight through a fine sieve placed over a bowl in the refrigerator, to yield 1 litre tomato liquid (do not press on solids).
Transfer liquid (discard solids) to a saucepan, bring to a simmer over medium heat. Squeeze excess liquid from gelatine, add to pan, stir to dissolve, then strain through a fine sieve into a bowl placed over ice. Stir occasionally until mixture begins to set (30-40 minutes) and can suspend a few diced vegetables, then add capsicum, cucumber, shallot, feta and olives and fold gently to disperse. Transfer to sixteen 100ml glasses and refrigerate until set (4-5 hours).
Top each jelly with a mixture of lettuce and mint and serve with a few drops of extra-virgin olive oil on each.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.