White tomato jelly with Asian basil

Ingredients for 1 servings:

• 1 ½ kg tomato(s), (vine tomatoes)
• 2 bunch basil, Thai
• 1 tsp sea salt
• 1 tbsp ginger, chopped
• 1 lime(s), the juice
• 350 g gelling sugar, 3:1
• 1 pack of Gelling Agent Super

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

very noble side dish to mozzarella, also suitable as a culinary gift

Wash the tomatoes, remove the stems, and dice them. Pick off the basil leaves and roughly chop them. Blend the tomatoes, basil, ginger, salt, lime juice, and 200g of gelling sugar together thoroughly. Place the mixture in a cloth and hang it over a pot to drain. Drain overnight; it should be kept cool (in the refrigerator or in a cold cellar). The next day, measure the drained juice; it should be 900ml. If it is less, squeeze out the mixture later. Bring everything to a boil with the remaining gelling sugar and the gelling powder. Simmer for 5 minutes, then test for setting. Pour into jars while still hot and let cool upright with the lids on. The jelly will keep for 6 months and goes well with buffalo mozzarella, spring rolls, or poultry.