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Spicy Tomato Aspic
the California Culinary Academy
Servings: 6
A family favorite in the South, this molded
aspic is standard on many dinner tables in the summer when tomatoes are at their
peak. Besides being a good source of vitamin C, juice from vine-ripened
tomatoes is rich in minerals. Serve this salad with a chicken or beef
entree for a delicious luncheon. Allow plenty of chilling time -- the
salad must be refrigerated for at least two hours to completely set.
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Ingredients
3 cups tomato juice
2 teaspoons Worcestershire sauce
1 package unflavored gelatin or
¼ cup agar flakes
½ cup minced celery
½ cup corn kernels
½ cup low-calorie mayonnaise
lettuce leaves, for lining platter |
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Cooking Method
In a
large pot, place tomato juice, Worcestershire sauce, gelatin, celery,
corn, and mayonnaise.
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Whisk to blend mayonnaise into tomato juice.
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Bring to a boil and cook over medium heat for 3 minutes, whisking
constantly.
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Remove from heat and pour into a 5-cup decorative mold or bowl.
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Let chill for 2 hours or until set.
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Line a platter with lettuce
leaves.
To un-mold, dip mold or bowl into warm water to loosen aspic and
invert it over platter. |
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