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Savory Tomato Aspic
Melissa Hart

Savory Tomato Aspic

Tomato aspic is cold seasoned tomato juice set into a wobbling mold, and there is no point pretending otherwise. Celery and lemon help; gelatin keeps the texture firmly in another era. This should mostly stay in the past, but the recipe works for the historically curious.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1/2 cup cold tomato juice
  • 2 envelopes unflavored gelatin 0.25 oz each
  • 3 cups tomato juice
  • 1/2 cup finely diced celery
  • 2 tbsp fresh lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tsp prepared horseradish
  • 1/2 tsp kosher salt
  • 1/4 tsp hot sauce

Method
 

  1. Pour the cold tomato juice into a small bowl, sprinkle the gelatin evenly over it and let it bloom for 5 minutes.
  2. Heat the remaining tomato juice in a saucepan until steaming but not boiling.
  3. Whisk in the bloomed gelatin until completely dissolved, then add the celery, lemon juice, Worcestershire, horseradish, salt and hot sauce.
  4. Pour the mixture into a lightly oiled 4-cup ring mold and skim away any foam.
  5. Refrigerate for at least 6 hours, dip the mold briefly in warm water and invert it onto a plain plate.