Budino di pomodoro

Ingredients for Budino di pomodoro

Instructions for Budino di pomodoro

To prepare the Budino di pomodoro recipe, please follow these instructions:

Isinglass soaked in cold water. Quarter the tomatoes and kernels removed. Fruit flesh moses through aim and samges with tomato puree, salt, pepper, Cayenne and sugar. Husblasen melt in warm water bath and stir in tomato bog. Let it rest about 20 min. Stir in tomato mascarponen Marsh and pour the mixture into four bowls (ca. 1 dl's content per paragraph). Made in refrigerator 1 hour. By serving dip the bowls in warm water and invert on short plate. Served with salad, lemon and Norway lobster tail.