2 c tomato juice
1 packet unflavored gelatin
1/2 T sugar
1/2 t salt
1/2 T wine vinegar
1 1/2 T lemon juice
1/2 T Worcestershire sauce
few dashes hot pepper sauce
Sprinkle the gelatin over 1/2 c of the tomato juice. Set it aside to soften.
Heat the other ingredients over medium heat to a boil.
Add the gelatin mixture and stir until the gelatin is dissolved. Pour into a mold or cups.
Refrigerate to set. This will take a couple of hours. For this dish, I poured about 1/3 c each into martini glasses.
(from kathyvegas via foodbuzz.com)Once the aspic was set, I was able to add the avocado mousse.
2 firm-ripe avocados
1 T lemon juice
1 500 mg vitamin C tablet, crushed
1/2 t salt
1 1/4 t gelatin
3 T whole milk
1/3 c chilled heavy cream
Pour the milk into a very small saucepan. Sprinkle the gelatin on top. Allow it to sit for a couple of minutes to soften. Peel and seed the avocados. Place them in a food processor with the lemon juice, Vitamin C and salt. Process until smooth.
Heat the milk on low, stirring occasionally until the gelatin dissolves. Pour slowly into the processor while it is running. Once the milk is incorporated, stop. Whip the cream until soft peaks form. Carefully fold the avocado puree into the whipped cream.
For this dish, I spooned a couple of tablespoons of the mousse into each of the martini glasses - on top of the tomato aspic.
Then, I smoothed the mousse and refrigerated the glasses.
adapted from Epicurious.com
Crab and Shrimp Salad
1 c crabmeat
1 c diced shrimp
1/2 c olive oil
1/4 c lime juice
1 t cumin
1 t honey
1/4 t crushed garlic
Mix the dressing. Add or subtract seasoning to taste. Just before serving toss with the shrimp and crabmeat.
Top the aspic and mousse with the seafood salad. We served this with Prosecco.