Title: Cold poached tomatoes with cucumber and tomato jellies
 Categories: Desserts, June 1996 i
      Yield: 4 Servings
 
           **For the Tomatoes and
           Tomato Jelly**
      6 lb Tomatoes
      1 tb Salt
    1/8 ts Freshly ground black pepper
      3 ts Champagne wine vinegar
  2 1/2 ts Unflavored gelatin
      2 c  Baby lettuce leaves
      2 tb Extra virgin olive oil
  1 1/2 ts Chevril -- chopped
           **For the Cucumber Jelly**
      2 lg Cucumbers -- seedless
    1/4 ts Salt
      2 tb Fresh rosemary
      1 ts Unflavored gelatin
           Freshly ground black pepper
           Champagne wine vinegar
 
  For Tomatoes: Place the 4 nicest tomatoes in simmering water for 10
  seconds. cool in ice water for 15 seconds. Peel; refrigerate. Cut
  remaining 12 tomatoes into wedges. Place in food processor with 1
  tablespoon salt; puree. Let drain through a cheesecloth-lined
  strainer into a nonreactive bowl for 1 hour; you should have 1 1/2
  cups of tomato juice. Add 1/8 teaspoon pepper and 1 1/2 teaspoons
  champagne vinegar. Transfer 1/2 cup tomato juice to top of a double
  boiler (not over heat). Sprinkle gelatin over; let stand to soften, 5
  minutes. Set over simmering water; whisk until gelatin dissolves, 5
  minutes. Remove from heat. Add remaining cup tomato juice to gelatin
  mixture; stir to combine. Let cool to room temperature, about 15
  minutes. When cool, refrigerate for 10 to 20 minutes. Liquid should
  be the consistency of egg whites. Meanwhile, core poached tomatoes
  and scoop out almost all seeds and flesh; freeze 10 minutes. Dip
  tomatoes into gelatin mixture to glaze; place on a plate. Refrigerate
  for 25 minutes. Cover and refrigerate remaining tomato jelly. for
  Cucumber Jelly: Peel cucumbers. Cut 1 1/2 cucumbers into chunks.
  Place chunks in food processor with salt and rosemary; puree. Let
  mixture stand in a cheesecloth-lined strainer over a bowl, 30
  minutes. You should have 1 cup cucumber juice.  Pour 1/2 cup cucumber
  juice into top of a double boiler (not over heat). Sprinkle gelatin
  over and let stand to soften, 5 minutes. Set over simmering water and
  stir until gelatin dissolves. Stir in remaining 1/2 cup cucumber
  juice and vinegar. Pour into a nonreactive bowl, cover with plastic,
  and refrigerate until just set, about 1 1/2 hours. To serve, dice
  remaining tomato jelly. Remove seeds from reserved cucumber. Dice and
  fold into cucumber jelly; add pepper. Divide lettuce among 4 chilled
  plates. Place 1 tomato on each; fill with cucumber jelly. Spoon
  remaining cucumber and tomato jellies around tomatoes. Drizzle with
  oil and remaining 1/2 teaspoons vinegar; sprinkle with chevril and
  salt and pepper to taste.