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Tomato Aspic Souffle

salad.queen's picture
Tomato aspic souffle is a gelatin cream cheese souffle made with tomato juice. Herbed with oregano for taste, the tomato aspic souffle is flavored with onion and celery salt and chilled to set. Served as a side, it is savory and flavorful.
  Canned evaporated milk 6 Ounce (2/3 Cup)
  Tomato juice 3 Cup (48 tbs)
  Bay leaves 2
  Black peppercorns 4
  Onion salt 1⁄2 Teaspoon
  Celery salt 1⁄4 Teaspoon
  Dried oregano leaves 1⁄4 Teaspoon, crushed
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cream cheese 6 Ounce, softened (Two 3 Ounce Packages)

Pour milk into freezer tray.
Freeze till soft ice crystals form around edges.
In saucepan, blend 2 cups of the tomato juice with the next 5 ingredients.
Simmer, covered, for 5 minutes; strain.
Soften gelatin in 1/2 cup cold tomato juice; stir into hot mixture till gelatin is dissolved.
With rotary beater, gradually beat remaining juice into cream cheese; stir into gelatin mixture.
Chill till partially set.
Whip icy cold evaporated milk till stiff peaks form; fold into gelatin mixture.
Pour into 6 1/2 cup mold; chill till firm.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1044 Calories from Fat 631

% Daily Value*

Total Fat 72 g110.4%

Saturated Fat 40.8 g203.9%

Trans Fat 0 g

Cholesterol 236.4 mg78.8%

Sodium 1932.1 mg80.5%

Total Carbohydrates 57 g19%

Dietary Fiber 3.9 g15.8%

Sugars 48.2 g

Protein 53 g106.2%

Vitamin A 120% Vitamin C 227.6%

Calcium 73.6% Iron 32.3%

*Based on a 2000 Calorie diet

Tomato Aspic Souffle Recipe