Tomato Herb Aspic
|Vegetable stock/Chicken stock||2 1⁄4 Cup (36 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Tomato paste||1 Tablespoon|
|Dried tarragon/Dried thyme||1⁄2 Teaspoon, crumbled|
Beat egg whites in large bowl until soft peaks form.
Add stock, gelatin, tomato paste and tarragon and mix well.
Pour mixture into tin-lined copper or heavy enameled saucepan.
Whisk over medium heat until boiling.
Remove from heat and let stand 15 minutes; do not stir.
Line large strainer or colander with damp cloth and place over large bowl.
Pour mixture through strainer.
Transfer to 8 x 8 x 2-inch nonstick cake pan.
Chill until set, about 2 hours.