Tomato-Shrimp Aspic is gelled with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives.
For a vegetarian or vegan aspic, omit the shrimp. It is fine to vary the seasoning according to your own taste.
- 1/3 cup scallions diced
- 1/3 cup celery diced
- 1/3 cup green pepper diced
- 4¼ oz. cooked shrimp drained
- 1 bay leaf
- paprika, garlic, black pepper, celery salt, tarragon all to taste
- 1 Tablespoon butter
- 3 cups tomato juice
- 3 teaspoons calcium-water see step #1
- 3 teaspoons Pomona’s Pectin
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Saute vegetables, shrimp, and herbs in butter; remove bay leaf; arrange in a mold.
- Measure tomato juice into sauce pan.
- Add calcium water and stir well.
- Bring tomato juice to a full boil. Turn off heat.
- Put 1 cup boiling tomato juice in cup for immersion blender, or in food processor, or in blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the liquid. Blend for a full minute until all powder is totally dissolved.
- Return tomato juice in pan to a boil. Add the pectinized tomato juice and stir to distribute the pectin throughout all the juice.
- Pour hot juice over vegetables and shrimp in mold. Let cool then refrigerate until set. Unmold onto bed of lettuce.