Flambé Tomato Soup

Soak the gelatine leaves in cold water. Blanch the tomatoes, remove the skins, remove the seeds and cut into large cubes. Bring to the boil, remove from the heat, add the tomato cubes with the soaked gelatine and stir. Pour this liquid into coffee cups and place in the refrigerator to set for at least four hours.

Finishing the soup: The contents of the coffee cups are poured onto a plate. To make it look like real tomatoes, add leeks (or basil) carved into leaves at the top.

If one has a flambé, the balls come to the table. Separately, various small bowls are prepared with ham chopped shallot, the mushrooms, finely diced thyme, gin, leek, whipped cream and olive oil.

Remove the tomato jelly from the cups. To do this, dip the cup briefly in hot water, perhaps loosening the rim with a sharp kitchen knife.

In a frying pan, lightly fry the leek, shallot, ham and mushrooms. Add the jellied tomatoes. Then pour in the gin and flambé. Let the tomato balls melt and add thyme, salt and pepper to taste. Finally, the whipped cream is folded in.

If one has a flambé device, a “cooking show” at the table offers itself. For this, the red balls are decorated either with a leaf of basil or possibly a piece of leek carved into leaves. Separately are bowls

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