• Ingredients: 18
  • Serves: 4

"virgin mary" aspic with garnish: thinly sliced fresh basil leaves.


  • Garnish: thinly sliced fresh basil leaves

Dipping Sauce:

For custard:

For horseradish crème fraîche

  • Purchased basil oil

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Quarter medium tomatoes and chop celery. In a food processor purée quartered tomatoes until smooth and transfer to a heavy saucepan.

    For this step you will need

  2. Step 2 Add celery, basil, salt, and sugar and simmer, stirring occasionally, 5 minutes. Force mixture through a fine sieve into a bowl, pressing hard on solids.

    For this step you will need

  3. Step 3 Have ready a large bowl of ice and cold water. In a small bowl sprinkle gelatin over water and let soften 1 minute.

    For this step you will need

  4. Step 4 Add gelatin mixture to hot tomato mixture, stirring until gelatin is dissolved. Stir in horseradish juice, Worcestershire sauce, and 1 tablespoon vinegar.

    For this step you will need

  5. Step 5 Set bowl in bowl of ice water and stir until cool. Divide tomato mixture among four 1/2-cup molds or ramekins.
  6. Step 6 Dip bottom of 1 mold or ramekin into a bowl of hot water 3 seconds and run a thin knife around edge.
  7. Step 7 Invert a plate over mold or ramekin and invert aspic onto plate. Unmold remaining aspics, 1 at a time, in same manner.
  8. Step 8 Surround aspics with cherry or currant tomatoes and drizzle tomatoes with vinaigrette. Garnish tomatoes with basil.

    For this step you will need

Nutrition information

Calories 180 Carbohydrates 18 g (6%)
Fat 11 g (17%) Protein 5 g (10%)
Saturated Fat 1 g (7%) Sodium 478 mg (20%)
Polyunsaturated Fat 1 g Fiber 4 g (17%)
Monounsaturated Fat 7 g Cholesterol 0