Tomato Aspic, from www.PremierSystems.Com/recipes|
Google: Bruce Moffitt
This Tomato Aspic goes well with caviar, cold salmon and other cold fish dishes, shrimp, lobster, and other crustaceans or shellfish served cold, mayonaisses and sauces Tartare. Great on picnics and a natural with fried chicken. It has almost no calories, and is very nice served by itself on a bed of cold crisp lettuce with a slice of lime.
To start the Tomato Aspic, in a 2 qt. saucepan, mix together:
Soak gelatine for ten minutes, stir occasionally. Bring quickly to a boil, stirring, and add:
Take off heat, mix together well, and let cool down. When the tomato aspic becomes cool, and a bit thickened or "syrupy", gently mix in:
Mix together and pour into loaf pan or mold. Chill thoroughly, preferably overnight. Dismount on plate, and garnish with watercress or parsely, lemon and lime slices, yoghurt or sour cream, and a sprinkle of chopped parsely.