Equipment
Ingredients
Tomato Aspic
- 14 g unflavored gelatin
- 120 ml cold water
- 700 ml tomato juice
- 30 ml lemon juice, freshly squeezed
- 15 ml worcestershire sauce
- 3 g celery salt
- 2 ml hot sauce
- 15 g yellow onion, grated
- 5 ml neutral oil
Tangy Blue Cheese Dressing
- 100 g blue cheese, crumbled
- 60 g mayonnaise
- 60 g sour cream
- 30 ml whole milk
- 10 ml white wine vinegar
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Sprinkle the unflavored gelatin evenly over the cold water in a small bowl. Do not stir. Let it sit to bloom for 5 minutes until it absorbs the liquid and becomes completely firm.
Pour half of the tomato juice into a small saucepan and heat over medium until it reaches a gentle simmer, around 90°C/194°F. Do not let it boil rapidly.
Remove the hot tomato juice from the heat. Add the bloomed gelatin mass and whisk continuously until the gelatin is completely dissolved and no granules remain.
Stir the remaining cold tomato juice into the warm mixture to bring the temperature down. Whisk in the lemon juice, Worcestershire sauce, celery salt, hot sauce, and grated onion.
Lightly coat the inside of a 1-liter jelly mold or 6 individual ramekins with the neutral oil using a paper towel. Pour the tomato mixture into the mold.
Transfer the mold carefully to the refrigerator. Chill until completely set and firm to the touch, at least 4 hours.
While the aspic chills, prepare the dressing. In a mixing bowl, combine the mayonnaise, sour cream, white wine vinegar, and black pepper. Fold in the crumbled blue cheese, adding milk a splash at a time until you reach a thick but pourable consistency.
To unmold, briefly dip the bottom of the mold into warm water, around 45°C/113°F, for 5 to 10 seconds. Place a serving plate over the mold and invert carefully. Serve chilled, offering the blue cheese dressing alongside or spooned over the top.
Chef's Notes
- For a clearer, more refined aspic presentation, strain the seasoned tomato mixture through a fine-mesh sieve or cheesecloth before molding. This removes the grated onion pulp and any undissolved spice granules while leaving the flavor intact.
- Unflavored gelatin blooms best in ice cold water. If your tap water is warm, chill it in the refrigerator for a few minutes before sprinkling the gelatin over the top. Never dump gelatin in a clump, as dry pockets will form.
- The sharpness of the blue cheese perfectly cuts through the savory, slightly sweet tomato flavor. You can adjust the pungency of the dressing by choosing a milder Gorgonzola Dolce for subtle flavor, or a sharp Roquefort for maximum impact.
Storage
Refrigerator: 3 days — Keep tightly covered with plastic wrap to prevent the gelatin from drying out or absorbing other refrigerator odors.
