Tomato aspic
ANTI-CHEF · ♥ 12.3K likes · 162.8K views · 21 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 850 g tomatoes
- ½ tsp paprika
- 1 tsp salt
- 1½ tsp sugar
- 2 tbsp lemon juice
- 3 tbsp chopped onion
- 4 ribs celery
- 2 whole bay leaf
- 1 tsp dried tarragon
Put the tomatoes in a pot with the paprika, salt, sugar, lemon juice, chopped onion, celery ribs and leaves, bay leaves and tarragon. No water is needed; the tomatoes give up their juice.
- ½ cup cold water
Bring to a simmer for 30 minutes, lid on so the liquid does not evaporate too far.
- 2 tbsp gelatin powder
Dissolve the gelatin powder in the cold water.
- water
Dissolve the bloomed gelatin into the hot tomato liquid and add water to make around four cups.
- grated carrots
- chopped celery
- green olives
Pour into the mold and chill until it is firming up but not set, about an hour.
Setting it in the mold with olives, carrot and celery
Stir in the green olives, grated carrot and chopped celery so they stay suspended, about a cup of solids in total.
- lettuce
Dunk the mold in hot water briefly, then invert onto a platter lined with lettuce.