Tomato Aspic on Bibb Lettuce Salad
For the base:
2 cups Tomatoes, very ripe, peeled, seeded, roughly chopped
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1 Garlic clove, smashed
2 Bay leaves
3 Whole peppercorns
2 Whole cloves
1/2 teaspoon Kosher salt
1 cup Water
Flavoring:
1/2 tablespoon Granulated sugar
1/2 tablespoon Cider vinegar
1/2 tablespoon Lemon juice
1/2 teaspoon Kosher salt
For the Gelatin:
1 tablespoon Unflavored gelatin
2 tablespoons Water
Method:
Combine the base ingredients in a nonreactive pan. Bring to a simmer, uncovered, over medium heat.
Simmer for 20 minutes or until tomatoes have broken down (to maintain a fresh flavor, do not cook longer than necessary).
Strain through a fine-mesh strainer, pressing gently to extract all the juice.
Measure to 2 cups (16 ounces, 480 ml) of liquid. Adjust seasoning after tasting, depending on the ripeness and flavor of the tomatoes. Tomatoes can very greatly in sweetness and acidity; also, aspic is a cold dish, and cold temperature will dull the seasoning slightly. When seasoned correctly, return to a simmer.
Mix the gelatin with the water until softened.
Add the gelatin to the simmering tomato juice and stir for 2 minutes.
Remove from heat and transfer to a pan in a bowl of ice water, stirring constantly until the liquid chills and begins to thicken. This is an important step to ensure an even color and texture.
Pour into 4-ounce (113 g) lightly oiled molds. Cover and refrigerate several hours until set.
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