Tomato Aspic

Ingredients

• Tomato juice

  Campbell soup company

  24 oz or 680g

• Gelatin

  Desserts, dry mix, with added ascorbic acid, sodium-citrate and salt

  21g

• Brown sugar

  ½ tbsp or 5g

• Salt

  Table

  ½ tbsp or 9g

• Pickling Spice

  Castella

  1 ½ teaspoon or 150g

• Pepper or hot sauce

  Ready-to-serve

  ½ tsp or 2g

• Lemon zest

  ½ tsp or 1g

• Lemon juice

  Raw

  1 ½ tbsp or 23g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  ½ small or 35g

• Green bell pepper

  Sweet, green, raw

  ½ small or 37g

• Celery

  Raw

  2 stalk, small or 34g

• Asparagus

  Raw

  12 spear, medium or 192g

Directions

1. In a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, combine the remaining tomato juice with the sugar, salt, pickling spices, hot sauce, lemon zest and lemon juice and heat just until warm. Add the gelatin mixture and stir until it dissolves completely. Return the mixture to the bowl and refrigerate until cold but not set, about 1 hour.
2. Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set.
3. Unmold the aspics onto plates and serve with sliced eggs and asparagus.