Advertisement
Mexican Michelada Tomato Aspic
Serves 8
Guess what’s coming back into vogue: jelly salads! They’ve taken a brisk uptick on upscale menus this past year but without the sweet and pickled flavours from days of yore. We’ve taken a bit of creative licence here and turned single-serve aspics into a Mexican Michelada Aspic. Tangy and refreshing, with just the right amount of kick, our aspic contains a whopping 17 g of protein!
Advertisement
Ingredients
- 1/4 cup (60 mL) freshly squeezed lime juice
- 2 envelopes unflavoured powdered gelatin, about 1 1/2 Tbsp (22 mL)
- 2 3/4 cups (650 mL) low-sodium tomato juice
- 1 Tbsp (15 mL) Worcestershire sauce
- 2 tsp (10 mL) coconut amino sauce or tamari
- 1 tsp (5 mL) hot sauce
- 1/2 tsp (2 mL) chili powder
- Fresh cilantro leaves
- Suggested sides: grilled spicy prawns, dollops of plain Greek yogurt, asparagus spears, sliced avocado, hard-cooked quail eggs, cilantro, and lime wedges
Nutrition
Per serving:
- calories 39
- protein 2 g
-
total fat
1 g
- sat. fat 0 g
-
total carbohydrates
7 g
- sugars 4 g
- fibre 2 g
- sodium 507 mg
Directions
01
In large bowl, combine lime juice with gelatin. Set aside for 5 minutes.
02
In medium saucepan, combine tomato juice with Worcestershire, coconut aminos, and hot sauce. Bring to a gentle boil for flavours to blend. Remove from heat. Add to bowl with lime juice and gelatin and stir to blend. Add another splash of hot sauce, to taste, if you wish. Refrigerate until cold but not set, about 1 hour.
03
Lightly oil 8 - 1/2 cup (125 mL) ramekins. When tomato mixture is cold but still liquid, place a cilantro leaf in bottom of each ramekin. Spoon or pour 1/3 cup (80 mL) tomato mixture into each ramekin. Refrigerate until fully set, about 2 hours.
04
To serve, unmould aspics onto salad plates and lightly dust each with chili powder. Serve with any number of sides, such as spicy grilled prawns and asparagus, avocado, hard-cooked quail eggs, and lime wedges, if you wish. Aspics can be refrigerated for up to 3 days before serving.
