Tomato Aspic

Recipe View 5 mins In a medium mixing bowl, gently sprinkle the unflavored gelatin over the boiling water. Let stand for 5 minutes to fully dissolve the gelatin, stirring occasionally to ensure even distribution. (5 minutes)

Recipe View 10 mins In a medium saucepan, combine the vegetable juice, Worcestershire sauce, cloves, and bay leaf. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld and infuse. (10 minutes)

Recipe View 1 mins Remove the saucepan from the heat. Carefully remove and discard the bay leaf and cloves using a slotted spoon.

Recipe View 1 mins Stir in the chopped onion and celery into the warm vegetable juice mixture, ensuring they are evenly distributed. The residual heat will slightly soften the vegetables, enhancing their flavor.

Recipe View 1 mins Pour the warm vegetable juice mixture over the dissolved gelatin, stirring gently but thoroughly to combine. Avoid creating excessive bubbles.

Recipe View 4 hrs Pour the mixture into a lightly oiled mold or serving dish. Cover with plastic wrap, pressing gently to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the aspic is completely set and firm to the touch. (240 minutes)

Recipe View 5 mins To unmold, dip the mold briefly in warm water. Invert onto a chilled serving plate. Garnish with celery leaves before serving. Enjoy chilled.