Plum and green tomato gel

400 grams	plums
320 grams	green tiger tomatoes
70 grams	Pedro Ximenez sherry
3	star anise
1	cinnamon stick
	Agar powder

Take around the plums and cut them in half to remove the pit. In total you’ll need 330 grams of cleaned plums. Transfer them into a pan. Now cut the green tiger tomatoes in four and add them to the pan as well together with the Pedro Ximenez sherry, the star anise and the cinnamon stick. Now cover the pan, bring it to a boil and let it simmer on a low heat for 30 minutes. The plums and tomatoes need to turn into a soft compote. Once that’s happened remove the cinnamon and star anise and blend it till smooth. Then pass the puree through a fine sieve and use a ladle to be sure you don’t waste anything. Now measure the weight into a clean pan and add a gram of agar powder for every 100 grams of puree. I added 4 grams of agar powder for 400 grams of puree. Mix it well and then bring it to a boil while stirring for at least 30 seconds. Then pour it into a bowl and let it cool down in your fridge. When it’s cold transfer it into a blender and blend it into a smooth gel. Then let it set in your fridge for at least an hour before it’s ready to be used.

Recipe used in green tomato & plum appetizer