Tomato terrine with egg and shrimps

Name: tomato terrine with egg and shrimps
Total time: 270 min
Yield: 4
Ingredients: 6 leaf gelatin; 3 egg; 4 red silver onions of tomatoes; 500 ml tomato juice; hot peppersauce; 2 tablespoon chives; 3 tablespoon fresh basil; 100 gram Dutch shrimp; 40 gram lamb's lettuce

Ingredients

Directions

Soak the gelatine leaves for 10 minutes in cold water.
Boil the eggs almost hard in 6 minutes.
Let the eggs scare by rinsing them under cold water and then peel them.
Cut the tomatoes in four, remove the seeds with the moisture and cut the flesh into small cubes.
Heat half of the tomato juice in a pan.
Dissolve the leaves of gelatine from the fire with stirring in the warm tomato juice.
Stir in the rest of the juice and season with salt, freshly ground pepper and a few drops of hot peppersauce.
Stir in the tomato cubes, finely chopped herbs and shrimps.
Let the mixture cool down until it becomes gelatinous.
Line the cake mold tightly with household foil.
Divide half of the tomato mixture over the bottom of the mold and lay the eggs in length.
Spoon the rest of the tomato mixture and smooth the top.
Let the tureen stiffen in the refrigerator in 3-4 hours.
Place a flat dish on the mold, turn them together and let the tureen slide on the dish.
Remove the foil and cut the terrine into slices.
Place two slices of tureen on each plate and garnish with some lamb's lettuce.