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Tomato Aspic

A vibrant and nostalgic gelatin dish that balances tangy and sweet flavors, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups tomato juice
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons gelatin unflavored
  • 1/4 cup cold water
  • 1/4 cup chopped celery optional
  • 1/4 cup chopped green bell pepper optional

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Jelly mold or individual ramekins
  • Refrigerator

Method
 

  1. In a small bowl, combine the cold water and gelatin, letting it sit for about 5 minutes to bloom.
  2. In a medium saucepan, bring the tomato juice to a simmer over medium heat.
  3. Stir in the sugar, Worcestershire sauce, salt, black pepper, and cayenne pepper.
  4. Once the tomato mixture is hot, remove it from heat and whisk in the bloomed gelatin until fully dissolved.
  5. Stir in the lemon juice.
  6. Carefully pour the mixture into your jelly molds or ramekins.
  7. Refrigerate for at least 4 hours, or until fully set.
  8. To serve, gently run a knife around the edges of the mold and invert onto a plate.

Notes

Tomato Aspic is a versatile dish that can be dressed up with optional vegetables and served with a variety of sides.