Tomato Aspic Recipe

Name: Tomato Aspic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups tomato juice; 4 slices onions; 2 bay leaves; 4 peppercorns; 2 -3 cardamom seeds; 1 ½ tablespoons plain gelatin; 2 (3 ounce) packages cream cheese, room temperature; salt, to taste; 1 cup heavy cream, stiffly beaten; salad greens

Servings: persons

4 cups tomato juice
4 slices onions
2 bay leaves
4 peppercorns
2 -3 cardamom seeds
1 ½ tablespoons plain gelatin
2 (3 ounce) packages cream cheese, room temperature
salt, to taste
1 cup heavy cream, stiffly beaten
salad greens

1
Simmer half of the tomato juice with onion, bay leaves, peppercorns and cardamom seeds for ten minutes.
2
Soften gelatin in 1/2 cup cold tomato juice and mix remaining tomato juice with cream cheese.
3
Strain hot tomato juice, add salt to taste and softened gelatin and stir until dissolved; cool.
4
Add cream cheese mixture and place in refrigerator.
5
Just when it starts to congeal, fold in the whipped cream.
6
Spray your mold (individual ring molds are beautiful, too) lightly with cooking spray (or lightly oil).
7
Fill mold (or individual molds) with mixture and chill until firm.
8
Unmold onto salad greens and fill with chicken or seafood salad.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups tomato juice, 4 slices onions, 2 bay leaves, 4 peppercorns, and more.

Yes, Tomato Aspic falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato Aspic

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