Tomato-Basil Mold
- 3.5 cups low-sodium tomato Juice
- 1 small yellow onion finely chopped (substitute in 1.5 celery stalk, Hing)
- 1 small celery stalk
- 1/2 tsp each dried thyme and basil, crumbled
- 6 Black peppercorns
- 2 whole cloves
- 1/4 tsp salt
- 1/8 tsp ground red pepper (cayenne), or to taste
- 4 tsp plain gelatin (1.5 envelopes)
- 3 tbsp dry white wine (or water)
- 3 tbsp minced fresh basil, dill, or parsley
- Springs fresh dill, basil, or parsley (garnish)
In a medium-size saucepan, bring the tomato juice, onion, celery, dried basil and thyme, peppercorns, cloves, salt, and red pepper to a boil over moderately high heat. Lower the heat and simmer for 15 minutes.
Meanwhile, in a small bowl, combine the gelatin and wine, and let stand for 5 minutes. Add the gelatin mixture to the tomato mixture and simmer for 5 minutes. Strain through a fine sieve into a heatproof bowl, stir in the fresh basil, and let cool to room temperature.
Rinse a 3-cup decorative mold with cold water and pour in the tomato-herb mixture. Refrigerate, covered, for 3 hours or until set. To unmold, dip the mold in a large pan filled with hot water for 5 to 10 seconds, place a serving plate over the mold, then invert the mold onto the plate. Garnish with sprigs of fresh dill, basil, or parsley.
Makes 6 to 8 appetizer servings.