250 grams cherry tomatoes (red, yellow and orange)
100 milliliters rose wine
5 grams gelatin
50 grams honey
50 milliliters water
2 tablespoons lemon juice
3 grams mint
80 grams biscuit cookie
30 grams butter, melted
Let's get Cooking...
Microwave gelain and water mixture (for the tomato cheese layer) for 20 seconds at 500 watts.
Crush the biscuits until like coarse crumbs. Combine with melted butter and press down into a round cake pan lined with parchment paper.
Make slits on one side of each cherry tomato that will be used for the tomato jelly. Bring a pot of water to boil and dump in the tomatoes. When the skins start to tear, transfer to a bowl of ice water. Carefully peel the skins off the tomatoes and set aside.
Combine all ingredients for the tomato cheese layer into a blender and mix until smooth. Pour through a strainer for a smoother texture.
Pour the strained mixture into the cake pan and smooth out the surface. Refrigerate until firm.
In a saucepan, add in the rose wine and bring to a boil. Cook the wine until alcohol has evaporated. Add in the gelatin, honey, water, lemon juice and mint and mix well. Then add the cherry tomatoes and mix to combine. Set aside to let mixture cool.
Pour the cooled mixture into the cake pan and refrigerate until firm.