Yellow Gazpacho Aspic Recipes

YELLOW GAZPACHO ASPIC

Steps:

• Make bell pepper layer: Feed bell pepper and red tomato through an electric juicer. Pour juice through a fine sieve into a small bowl; discard any solids. Skim foam from surface with a spoon. Stir in hot sauce, 1/4 teaspoon salt, and 1/2 teaspoon lemon juice. Sprinkle 1 envelope gelatin over top. Let stand 5 minutes.
• Transfer mixture to a small saucepan. Cook over medium heat, stirring constantly, until gelatin has just dissolved, about 1 1/2 minutes. Let cool slightly. Transfer bell pepper mixture to a 4-cup scalloped gelatin mold. Refrigerate until just set and still sticky, about 20 minutes.
• Make gazpacho layer: Process yellow tomato flesh, the cucumber, and scallions in a food processor until almost pureed, about 10 seconds. Transfer vegetable mixture to a large bowl. Finely chop basil; add basil, 1 teaspoon each salt and lemon juice, and the vinegar to bowl; season with salt and pepper. Set aside.
• Puree reserved yellow tomato seeds and pulp with the garlic in a food processor. Pour through a very fine sieve into a medium bowl; discard solids.
• Sprinkle remaining gelatin over garlic mixture. Let stand 5 minutes. Transfer to a saucepan. Cook over medium heat, stirring constantly, until gelatin has dissolved, about 2 minutes. Stir garlic mixture into the reserved gazpacho.
• When bell pepper layer has just set, pour gazpacho layer on top. Refrigerate until set, about 4 hours. Aspic can be refrigerated, loosely covered, up to 1 day.
• Run the tip of a paring knife around edge to loosen. Dip mold into a bowl of lukewarm water for several seconds. Pat mold dry, and invert onto a serving plate. Garnish with tomatoes and basil.

GAZPACHO SORBET WITH APPLE ASPIC

Steps:

• Make aspic:
• Bring apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
• Make gazpacho sorbet:
• Soften gelatin in hot water 1 minute.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, tomatoes, bell pepper, onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible. Add oil and gelatin mixture with motor running, then force purée through a sieve into a bowl, pressing firmly on solids. Discard solids.
• Chill until cold, about 1 hour, then freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
• Reduce balsamic vinegar:
• Boil vinegar in a small nonreactive saucepan until syrupy, 1 to 2 minutes, then cool completely.
• Assemble dish:
• Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic vinegar, then top with a scoop (about 1/4 cup) of sorbet.

TOMATO ASPIC

Steps:

• Fully dissolve gelatin in boiling water in a mixing bowl.
• Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
• Stir onion and celery into vegetable juice.
• Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
• Refrigerate until set completely, about 1 hour.

GAZPACHO ASPIC

Steps:

• In a large bowl, combine 1 1/2 cups of the tomato juice, green onions, cucumber, celery, all but 1 tablespoon of both the red and green bell peppers, 1/2 cup of the red onion, half of the chopped jalapenos, 1 tablespoon of the cilantro, 1 tablespoon of the lime juice, red wine vinegar, 1/2 teaspoon of the garlic, 2 1/2 teaspoons of salt, 1/2 teaspoon of cayenne pepper, and the hot sauce and stir to combine well.
• In a small bowl, pour 3/4 cup of the remaining tomato juice over the gelatin to soften.
• Stir well and allow to sit for 5 minutes. Heat remaining tomato juice to boiling in a small saucepan.
• Pour over softened gelatin mixture and stir until completely melted.
• Pour melted gelatin mixture into gazpacho mixture, mix completely.
• Spray six 1-cup molds with cooking spray or grease with a little bit of vegetable oil.
• Divide half of the gazpacho mixture evenly between the molds and place in the refrigerator to chill.
• Set remaining half of gazpacho aside while the molds are chilling.
• Whirl the remaining tablespoons of red and green bell peppers, 2 tablespoons of red onion, jalapeno pepper, 3 tablespoons of cilantro, 1/2 tablespoon lime juice, 1 teaspoon garlic, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and cream cheese in your food processor and process until smooth.
• When aspics have jelled, top each evenly with cream cheese mixture, then pour remaining gazpacho mixture over the tops; refrigerate until thoroughly set, at least 3 hours or overnight.
• To unmold, briefly dip molds into hot water or run a knife around the edge of the molded gelatin.
• Place one spring greens on each and turn aspics out onto greens.
• May be garnished with sliced, hardboiled eggs, cooked shrimp, or fresh herbs (if desired).

GAZPACHO SORBET WITH APPLE ASPIC

Steps:

• Make Aspic: Bring the apple juice to a boil in a small saucepan. Remove from heat and stir in gelatin until dissolved. Pour mixture into an 8-inch square baking dish and chill, uncovered, until firm, about 2 hours.
• Make Gazpacho Sorbet: Soften gelatin in hot water for 1 minutes.
• Mash garic to a paste with the salt, using a mortar and pestle ( or mince and mash with a large knife.) Blend garlic paste tomatoes, bell pepper, onion, cucumber, vinegar, grappa and sugar in a food processor until it is as smooth as possible. Add oil and gelatin mixture with motor running.
• Force the puree through a sieve into a bowl, pressing firmly on the solids until all liquid has been forced out. Discard solids.
• Chill mixture until cold, about 1 hour, then freeze in an icecream maker.
• Transfer the sorbet to an airtight container and put in the freezer to harden.
• Reduce balsamic vinegar: Boil vinegar in a small nonreative saucepan until syrupy, 1 to 2 minutes, then cool completely.
• Assemble Dish: Cut aspic into small cubes and divide among 4 plates. Drizzle aspic with balsamic syrup, then top with a scoop ( about 1/4 cup) of the sorbet.
• Garnish with mint.

SWEET ASPIC

Steps:

• Make a simple syrup by mixing the sugar and water in a small saucepan. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat, and let cool.
• Soften the gelatin sheets in enough cold water to cover for about 5 minutes. Squeeze out excess water. If using powdered gelatin, sprinkle it over 1/4 cup cold water, and allow to soften for 5 minutes. In a saucepan, mix the softened gelatin with the juice and sugar syrup. Warm gently, stirring, until the gelatin is dissolved.
• Transfer to a decorative serving dish or four 1/2-cup molds sprayed with flavorless oil. Or divide mixture among four stemmed glasses.
• Cover and chill for 4 hours or overnight. If using molds, loosen the jell by running a blunt knife around the edges. Invert onto a plate and serve.

YELLOW GAZPACHO

Steps:

• Cut off and discard peel, including white pith, from orange with a sharp knife, then cut orange into 1-inch pieces. Stir together with remaining ingredients and 1 teaspoon salt.
• Working in batches, purée in a blender until smooth, about 30 seconds per batch, then force each batch through a fine-mesh sieve into a bowl. Whisk, then season with salt and chill, covered, 1 hour. Whisk before serving.