Recipe
Doris Canfield's Tomato Aspic
A classic clear tasting version of a Southern classic. Serve with chicken or seafood salad. And fresh hot biscuits wouldn't be a bad idea!
Yield
6
Ingredients
- 3 cups (71cl) tomato juice (fresh is the best)
- 1 celery stalk, sliced
- 1 small white onion, sliced
- 1 small bay leaf
- 2 lemon slices
- 1 tsp (6gr) fine sea salt salt
- 1/8 tsp (.25gr) freshly ground pepper
- 2 envelopes powdered gelatin (or 6 gelatin sheets)
- 2/3 cup (16cl) chilled tomato juice
- 1/4 cup (6cl) white vinegar
Instructions
- Combine 3 cups tomato juice, celery, onion, bay leaf, salt u0026 pepper, lemon in a saucepan.nSimmer uncovered for 10 minutes.nStrain mixture, remove bay leaf and set aside.nSprinkle gelatin powder or soften gelatin sheets in remaining cold tomato juice.nMix into warm tomato juice until gelatin is dissolved.nPour into one mold or individual molds and chill in refrigerator until set.nUnmold by quickly dipping mold in hot water and turning out onto plate.
Comments & Reviews