Melbourne Recipe Club

Fizzy tomato and basil aspic (Fizzy) January 21, 2019

This was an experimental dish served as the entree for the Fizzy dinner. It was inspired by setting sparkling wine in gelatin and this recipe for jazzing up a tin of condensed tomato soup. While the recipe on the night didn’t turn out to be fizzy, three previous experiments with the recipe had worked. I think the main issue may have been the type of mold used to set the liquid in – a flat container may have made it go flat!

Ingredients

• 2.5 teaspoons powdered gelatin
• 75mL water
• Olive oil
• 1/2 red onion
• 1 clove garlic
• 3-4 mini roma tomatoes
• 1 teaspoon brown sugar
• 1/4 teaspoon dried rosemary
• 250mL condensed tomato soup
• salt and pepper
• 175mL soda water
• 1/2 bunch fresh basil leaves (torn)

Method

1. Ensure that soda water is very cold, e.g. give it an extra chill in the freezer. Also ensure that the molds that you’ll use later to made the jelly are also chilling.
2. Chop the red onion very finely, mince the garlic, and chop the mini tomatoes into small pieces.
3. In a small container, sprinkle the gelatin over the water and set aside.
4. Prepare an ice bath, or just a sink with cold water in it.
5. Place a small saucepan on medium heat, add some oil, and when hot fry the onion until well softened.
6. Add the minced garlic, stir for a bit, then add the tomatoes, brown sugar and rosemary. Continue to cook until it is soft, aromatic and beginning to turn into a jam consistency.
7. Pour the condensed soup into another small saucepan and heat over a low setting. When hot, stir in the onion jam mixture, then the gelatin mixture, and bring to a simmer for 1 minute.
8. Remove the soup from the heat and place in the ice bath. Stir occasionally until the soup has cooled to room temperature.
9. Get the mold ready. Stir the basil leaves into the soup, then add the soda water and gently but briefly mix to combine.
10. Pour the soup into the molds and place in the freezer for a few minutes, before moving to the fridge to allow to complete the setting process.
11. Once set, remove from the molds by pouring very hot water on the outside of the mold. The aspic should slip out.
12. To serve, gently place on cream cheese, top with fresh basil leaves, drizzle with balsamic vinegar, and present with crackers.