The tomato aspic is like a tomato juice jello that was popular especially in the 1950s, and fell out of popularity in the 1990s, with all jellos. It was still listed in the 1982 Horticulture Society book on tomatoes as a featured recipe, which is how I found out about it. Then I found a recent recipe from Michelin starred chef Martha Hall Foose on Food & Wine.com. I modified it and added a parmesan crisp and basil brittle garnish and fermented component.
Try 1:24 again with heating?
1t gelatin: .5T maple syrup, .5T Worcestershire, 7T tomato juice
yes- the heating made ALL the difference
6 sprays basil too much- try 2
miso lumps were great
((Could also try making pearls))
Possible Inclusions:
Miso lumps
Capers
T escabeche jalapeño, finely chopped'
Flavor notes:
Balsamic DOESN’T seem to mesh well, but maybe could sweeten the gel instead or in addition to the sugar/maple syrup
Ingredients:
24 ounces fresh squeezed tomato juice (or canned)
2 envelopes unflavored powdered gelatin (1.5 T) (T is 1/2 oz so 3/4 oz : 24 oz juice)
1/2 T dark brown sugar (or maple syrup)
1/2 T kosher salt
1/2 T pickling spices, ground
1/2 t hot sauce
1/2 t finely grated lemon zest
1 1/2 tablespoons fresh lemon juice
Vegetable oil, for brushing
Inclusions:
1/2 small onion, minced (pickled)
2 small celery ribs, finely chopped
Possible Garnishes:
Soft-boiled egg, asparagus
Basil brittle with basil bits, bacon bits, sun-dried tomato bits
Parmesan crisp with browned butter and herbs
(1 cup parmesan, 1/2 cup butter, 2 T basil, 1 T sage, 1 T lemon verbena, 1 T parsley? 1 T sun-dried tomato
Directions:
In a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, combine the remaining tomato juice with the sugar, salt, pickling spices, hot sauce, lemon zest and lemon juice and heat just until warm. Add the gelatin mixture and stir until it dissolves completely. Return the mixture to the bowl and refrigerate until cold but not set, about 1 hr
Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set.
