Yield: 6 Servings
| Measure | 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 |
| \N \N | Lettuce leaves -- for lining |
| \N \N | Platter |
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