The texture of the jellied tomato consomme, says Paul Bertolli, should be really jiggly—hardly holding together. He advises aiming for the consistency of a very soft custard.
- 2 cups chilled <a href="https://www.saveur.com/article/Recipes/Chilled-Tomato-Consomme">Tomato/ Consommé</a>
- 1 envelope unflavored gelatin
- 1⁄4 cup mayonnaise
- 1 tbsp. chopped fresh tarragon
- 2 cups ripe currant tomatoes, stemmed
- 4 sprigs fresh chervil
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