Barefoot Contessa Tomato Aspic Recipe
The Barefoot Contessa Tomato Aspic Recipe is fresh, light and full of flavor. It is a classic dish with a modern touch. Many people search for the perfect Barefoot Contessa Tomato Aspic Recipe for holidays or brunch.
Ingredients
- 3 cups tomato juice
- 1 tablespoon unflavored gelatin powder
- 2 tablespoons cold water
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped onion
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Few drops hot sauce optional
Instructions
Bloom the Gelatin
- In a small bowl, add cold water. Sprinkle gelatin on top. Let it sit for 5 minutes. This helps the gelatin soften and dissolve properly.
Heat the Tomato Juice
- Pour tomato juice into a saucepan. Heat gently over medium heat. Do not boil. Warm juice helps the gelatin dissolve smoothly and evenly.
Dissolve the Gelatin
- Add the softened gelatin into warm tomato juice. Stir gently until fully dissolved. Make sure no lumps remain. Remove from heat after mixing well.
Add Flavor Ingredients
- Stir in lemon juice, chopped celery, onion, parsley, salt, pepper and hot sauce. Mix everything evenly. Taste and adjust seasoning if needed.
Pour into Molds
- Carefully pour the mixture into ramekins or a large mold. Leave a little space at the top. Wipe spills for a clean finish.
Chill Until Set
- Place molds in refrigerator. Chill for at least 4 hours. The aspic should feel firm and smooth when touched lightly.
Unmold and Serve
- To unmold, dip the bottom of ramekin in warm water for a few seconds. Invert onto a plate. Serve chilled and fresh.
Notes
- Use high-quality tomato juice for best flavor.
- Do not boil the juice after adding gelatin.
- Chill fully before serving.
- Chop vegetables very finely.
- Taste before pouring into molds.