Soak the gelatine leaves in water for a few minutes. Heat the tomato juice without bringing it to the boil, add the drained gelatine leaves and stir until they dissolve.
Season the juice with salt and Tabasco and fill up to a third of the shot glasses.
Keep chilled to let the juice set. Chill in the fridge to let the juice set.
Second layer:
Blend the cream and the cream cheese together in a blender. Add some drops of lime juice to taste.
Fill the second layer of the shot glass.
Third layer:
Blend the chopped parsley, Extra Virgin Olive Oil from Spain, a peeled clove of garlic and the serrano chilli pepper in a blender. Strain through a cheesecloth or muslin strainer.
Fill the third layer of the shot glass.
Garnish with a watercress shoot.
We recommend you serve this recipe with Rice with lobster and clams which is also made using Olive Oils from Spain.
60 min
Hard
60 min
Hard
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Ingredients
First layer:
1 litre tomato juice
3 leaves gelatine
Salt
Tabasco
Second layer:
1 packet cream cheese such as Philadelphia or similar
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