Interested to read about your green tomato jelly. Made a jelly from tomato consomme using gelatine earlier this year also made an asparagus one using agar.
The tomato stock comes out really clear if you hang the blitzed tomatoes in muslin overnight in a fridge. Next day heat with agar to get a really clear jelly to add a different dimension.to the dish. Not critcising just offering something new to give it ago. Agar flakes I find easiest to handle. Have even made an apple concentrate jelly to suspend macedoine of veg in to go with pork fillet. It heats up nicely. Taste is amazing provided the stock is made intense.

Peter thank you for sharing your jelly making experiences with us. I should have gone more in detail about the reasons why I did not pass the tomato puree however here’s my thoughts. I wanted to keep the texture of the tomato flesh but wanted cold jelly like bursts of flavour. If you to pass the tomato pulp for a clear liquid you should double the quantity of tomatoes to get the right amount of clear syrup to set. I have chosen Agar agar instead of gelatine as Agar agar withstand heat and would not melt immediatley as it get in contact with the warm risotto. Gelatine set jellies are perfect for cold dishes. Give the play with textures with in your jellies a go when crating your dishes, it’s fun and interesting. Regards Maddy