Bavarian Tomatoes

Preparation:

Preparation: Soak the isinglass in a little cold water. Blend the tomatoes, skin and seeds removed, with oil, lemon juice and a little salt. Dissolve the squeezed isinglass in the milk over a low heat. Mix the tomato with the lightly whipped cream and with the isinglass. Place in a mold greased with oil and refrigerate for at least 3 hours.