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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 184 kcal
- Protein
- 7 g
- Carbohydrates
- 7 g
- Fat
- 15 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 607 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 21 mg
- Potassium
- 360 mg
- Calcium
- 127 mg
- Iron
- 0.7 mg
- Magnesium
- 20 mg
- Phosphorus
- 104 mg
- Zinc
- 0.7 mg
- Vitamin A
- 73 mcg
- Vitamin C
- 85 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.19 mg
- Niacin
- 1.0 mg
- Folate
- 34 mcg
- Water
- 162 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Aspic refuses to unmold
Cause: A vacuum seal has formed or the mold was not adequately greased
Fix: Dip the mold in warm water for 5 to 10 seconds, then gently pry the top edge away from the mold with a warm paring knife to let air slip down the side
Prevention: Thoroughly but lightly grease the mold with a neutral, flavorless oil before pouring in the liquid
Aspic is rubbery and overly stiff
Cause: Ratio of gelatin to liquid was too high, or the liquid boiled vigorously which can alter gelatin texture
Fix: Cannot be fixed
Prevention: Measure liquids and gelatin precisely; never boil gelatin
Dressing is too thin and runny
Cause: Too much milk or vinegar added during the mixing process
Fix: Stir in an extra tablespoon of sour cream or mayonnaise to thicken the dressing back up
Prevention: Add liquid thinning agents very gradually, evaluating consistency after each addition
Cultural Context
Tomato aspic became a defining staple of mid-20th century American cuisine, particularly throughout the South where it was prized as an elegant, refreshing side dish or a light luncheon salad. Often served as a vibrant, jewel-toned centerpiece for holiday spreads like Thanksgiving, it represents a fascinating era of culinary history characterized by visually striking molded gelatin creations.
