TOMATO ASPIC
Steps:
- Lightly grease eight to ten 8-ounce individual molds or custard cups.
- Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water and stir to mix. Bring to a low boil and simmer for about 30 minutes, stirring occasionally and skimming the rising foam as needed. Remove from the heat and strain, discarding the bay leaves and cloves, then pushing the pulp through a sieve to make 4 to 5 cups of juice. Add the lemon zest and juice, sugar, vinegar, basil, and salt and pepper to taste and stir to combine.
- Return the juice to the saucepan, bring to a boil, and reduce by about 2 cups, about 10 minutes. Reduce heat to a low boil. Fill a large bowl with ice water. Combine the gelatin with the remaining 1/4 cup water in a large bowl and stir to mix. Pour the hot juice over the gelatin mixture and stir until the gelatin dissolves. Remove the basil and place the pan of juice in the water bath to fully cool, stirring regularly for even coloring and texture.
- Divide the mixture evenly between the prepared molds, cover, and refrigerate for at least 4 hours or overnight, until the aspic sets up and is firm.
- To unmold the aspics, run a knife around the outside edge of the molds and set in a pan of warm water for 15 to 20 seconds to loosen. Invert onto a plate or platter and serve or refrigerate until ready to serve.
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