Spicy tomato aspic
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Tomato juice |
| 2 | teaspoons | Worcestershire sauce |
| 1 | pack | Unflavored gelatin or |
| ¼ | cup | Agar flakes |
| ½ | cup | Minced celery |
| ½ | cup | Corn kernels |
| ½ | cup | Low-calorie mayonnaise |
| Lettuce leaves -- for lining | ||
| Platter | ||
Directions
1. In a large pot, place tomato juice, Worcestershire sauce, gelatin, celery, corn, and mayonnaise. Whisk to blend mayonnaise into tomato juice.
Bring to a boil and cook over medium heat for 3 minutes, whisking constantly.
2. Remove from heat and pour into a 5-cup decorative mold or bowl. Let chill for 2 hours or until set. Line a platter with lettuce leaves.
3. To unmold, dip mold or bowl into warm water to loosen aspic and invert it over platter.
Recipe By : the California Culinary Academy File