Tomato Aspic

By á-708

Ingredients

• Optional ingredients:
• 4 cups (1 L) cored and quartered fresh tomatoes
• 1 cup (250 ml) water
• 2 ribs celery with leaves, chopped
• 1 bay (laurel) leaf
• 10 whole black peppercorns
• 1/4 cup (60 ml) chopped onion
• 2 Tbs (30 ml) lemon juice
• 1 Tbs (15 ml) sugar
• 1 Tbs (15 ml) salt
• 2 Tbs (30 ml) unflavored gelatin dissolved in
• 1/2 cup (125 ml) cold water
• 2 Tbs (30 ml) dry sherry or Marsala wine (optional)
• Crumbled blue or feta cheese
• Small cooked shrimp
• Sliced avocado
• Sliced olives
• Chopped celery
• Sliced hard-cooked eggs
• Chopped dill pickles

Details

Servings 6

Preparation

Step 1

Combine the tomatoes, water, celery, bay leaf, peppercorns, onion, lemon juice, sugar, and salt in a pot and bring to a boil over moderate heat. Reduce the heat and simmer covered for 30 minutes. Strain the mixture through a fine sieve (or several layers of cheesecloth for a clearer aspic) and discard the solids, reserving the liquid. Stir the gelatin mixture and the optional sherry into the liquid while still hot and add enough water to make 4 cups (1 L). Ladle into a decorative mold or individual custard cups or ramekins. Chill until set, about 2 hours. If desired, you may add optional ingredients by filling the mold or cups about 1/3 full. Chill until firm and add the optional ingredients of your choice, followed by the remaining liquid and a second chilling. Unmold by dipping the mold into warm water before inverting on a serving plate. Serves 6 to 8.