Yogurt Aspic
A fresh fruit‑vegetable dish that showcases the creamy texture of yogurt aspic and bright tomato flavors. Try this recipe and more from Spoonsparrow!
Ingredients
- 500 g tomatoes
- 2 EL olive oil
- 2 EL tomato paste
- 1 Shallot
- 1 Garlic clove
- Salt
- pepper (ground)
- 8 sheets white gelatin
- 500 g yogurt
- 2 EL lemon juice
- 2 EL chopped parsley
- Salt
- pepper (ground)
- 8 sheets white gelatin
Instructions
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1.
Briefly blanch tomatoes, cool, peel, quarter, seed and dice. Peel and finely chop shallot and garlic. Sauté in hot oil until translucent, add tomatoes and tomato paste, season with salt and pepper, simmer for about 15 minutes, then puree and strain through a fine sieve. Soak gelatin in cold water, then dissolve in the warm tomato sauce while stirring. Pour into a mold and chill for about 3 hours to set.
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2.
Whisk yogurt with lemon juice until smooth, fold in chopped parsley, season with salt and pepper.
-
3.
Soak gelatin in cold water, gently melt in a small pot over low heat, mix with a little yogurt, then stir into the remaining yogurt mixture.
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4.
Spread the yogurt layer over the tomato aspic, smooth the surface, and refrigerate until firm. Before serving, place sliced bread on top as a matching layer, pour the aspic over it, and cut into slices for serving.
