Tomato-Artichoke Aspic Recipe for Love With Recipes
Looking for a light, refreshing dish that’s both simple to prepare and a perfect option for large gatherings? This Tomato-Artichoke Aspic is a delightful, savory gelatin-based recipe that pairs the tangy goodness of tomato juice with the rich flavor of artichokes. The texture is silky and smooth, making it an elegant yet understated addition to any meal. It’s a great choice for serving alongside a buffet, as part of a formal dinner, or even as a refreshing option on a hot summer day.
Ingredients & Nutritional Information
| Ingredient | Quantity | Nutritional Info (per serving, approx.) |
|---|---|---|
| Unflavored gelatin | 4 packets | – |
| Cold water | ¾ cup | – |
| Tomato juice | 1 cup | 25 calories, 4.7g carbs, 2.3g protein |
| Lemon juice | 1 tablespoon | – |
| Worcestershire sauce | 1 tablespoon | – |
| White pepper | ¼ teaspoon | – |
| Onion (finely chopped) | ¼ cup | – |
| Bell pepper (chopped) | ½ cup | – |
| Fresh parsley (chopped) | ½ cup | – |
| Artichoke hearts (quartered) | ½ cup | – |
| Mayonnaise (for serving) | 1 cup | Optional, as a garnish |
Nutritional Information (per serving)
- Calories: 25
- Fat: 0.1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 245.4mg
- Carbohydrates: 4.7g
- Fiber: 0.6g
- Sugars: 3.5g
- Protein: 2.3g
Servings and Yield
| Serving Size | Total Servings | Yield |
|---|---|---|
| 1 serving | 16 servings | 1 molded aspic |
Instructions
This Tomato-Artichoke Aspic requires only 20 minutes of active prep time, followed by around 4 hours of chilling to firm up. Here’s a detailed step-by-step guide to making this savory dish that’s sure to impress your guests.
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Heat the Tomato Juice
In a medium-sized pot, bring 1 cup of tomato juice to a gentle boil over medium heat. This serves as the flavorful base for your aspic, with the tomato juice providing a slight tang and a rich red color that makes the aspic visually appealing. -
Prepare the Gelatin
While the tomato juice is heating up, sprinkle 4 packets of unflavored gelatin over ¾ cup of cold water in a small bowl. Let the gelatin sit for about 5 minutes to allow it to soften and bloom. This will ensure that the gelatin dissolves easily and gives your aspic the perfect set. -
Combine Gelatin and Tomato Juice
Once the tomato juice reaches a boil, remove the pot from the heat and immediately stir in the softened gelatin mixture. Stir thoroughly until the gelatin is completely dissolved. It’s important to make sure there are no lumps of gelatin left, as they can affect the smooth texture of the aspic. -
Add the Flavorings
Now it’s time to add more flavor to your aspic. Stir in 1 tablespoon of lemon juice, 1 tablespoon of Worcestershire sauce, ¼ teaspoon of white pepper, ¼ cup of finely chopped onion, ½ cup of chopped bell pepper, and ½ cup of freshly chopped parsley. This blend of ingredients adds depth and dimension to the aspic, balancing out the acidity of the tomato juice and the savoriness of the gelatin base. -
Chill the Mixture
Transfer the mixture into a large bowl and let it cool down. Place the bowl in the refrigerator and allow the aspic mixture to chill until it reaches the consistency of unbeaten egg whites. This process can take about 30-45 minutes. The texture should be thickened but still slightly runny. This step is crucial for ensuring that your artichokes are evenly distributed throughout the aspic. -
Add the Artichokes
Once the mixture has thickened, gently stir in ½ cup of quartered artichoke hearts. The artichokes will add a delightful contrast in texture to the silky aspic, and their mild flavor pairs perfectly with the tomato base. -
Pour into Mold
Lightly oil a decorative gelatin mold or any mold of your choice, and pour the mixture into it. Smooth the top with a spatula if necessary. The light coating of oil will help the aspic release cleanly when it’s ready to serve. -
Chill Until Firm
Place the filled mold in the refrigerator and let it chill for at least 4 hours, or until firm. You can even prepare it a day in advance, allowing the flavors to meld together overnight. -
Unmold and Serve
When you’re ready to serve, gently loosen the edges of the aspic with a knife and invert the mold onto a serving platter. Give the mold a few taps to help release the aspic. Serve with mayonnaise on the side for added creaminess, or garnish with extra parsley or sliced vegetables for a decorative touch.
Tips for Success
- Gelatin Blooming: Make sure the gelatin is properly softened before stirring it into the tomato juice. This will ensure it dissolves smoothly and gives the aspic a silky texture.
- Artichoke Hearts: Opt for canned or jarred artichoke hearts for ease, but make sure to drain them well to avoid adding too much moisture to the aspic.
- Serving: Aspic is best served cold. You can make it ahead of time and keep it refrigerated until it’s time to serve. It holds its shape well, making it a stunning addition to any table.
This dish offers a beautiful balance of flavors and textures, making it a refreshing and visually appealing dish for gatherings or special occasions. Whether you’re planning a formal dinner party or a family potluck, this Tomato-Artichoke Aspic will undoubtedly be a standout on the menu.
Keywords:
Tomato-Artichoke Aspic, easy recipe, savory aspic, gelatin recipe, artichoke aspic, tomato aspic, large groups recipe, elegant appetizer, summer dish, low-calorie appetizer
