Aspic of Tomato, Wine and Basil

1. 1

   Combine tomato puree, lemon juice and one cup of the wine.

2. 2

   Soften the gelatin in the water in a metal measuring cup, place the cup in a shallow pan of water and bring to a simmer.

3. 3

   Cook gently until the gelatin dissolves.

4. 4

   Mix the gelatin with the remaining wine in a small saucepan.

5. 5

   Heat the gelatin and wine mixture gently just until the gelatin is completely incorporated.

6. 6

   Stir into the tomato mixture, add the basil and season to taste with salt and pepper.

7. 7

   Pour into a mold or loaf pan and refrigerate until set.

8. 8

   Garnish with fresh basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.