Tomato Basil Mold
|Low-sodium tomato juice||1⁄2 Cup (8 tbs)|
|Yellow onion||1 Small, finely chopped|
|Stalk celery||1 Small, finely chopped|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Ground red cayenne pepper||1⁄8 Teaspoon (Or To Taste)|
|Plain gelatin||4 Teaspoon (1 1/2 Envelopes)|
|Dry white wine/Water||3 Tablespoon|
|Minced dill/Dill / parsley||3 Tablespoon|
|Fresh dill sprigs/Basil / parsley||1 Tablespoon|
1 In a medium-size saucepan, bring the tomato juice, onion, celery, dried basil and thyme, peppercorns, cloves, salt, and red pepperto a boil over moderately high heat.
Lowerthe heat and simmerfor 1 5 minutes.
2 Meanwhile, in a small bowl, combine the gelatin and wine and let stand for 5 minutes.
Add the gelatin mixture to the tomato mixture and simmerfor 5 minutes.
Strain through a fine sieve into a heatproof bowl, stir in the fresh basil, and let cool to room temperature.
3 Rinse a 3-cup decorative mold with cold water and pourinthetomato-herb mixture.
Refrigerate, covered, for 3 hours or until set.
To unmold, dip the mold in a large pan filled with hot water for 5 to 10 seconds, place a serving plate over the mold, then invert the mold onto the plate.
Garnish with sprigs of fresh dill, basil, or parsley.