Shrimp Tomato Goat Cheese Aspic
Shrimp Tomato Goat Cheese Aspic is a beautifully presented French appetizer featuring delicate shrimp, fresh tomatoes, and tangy goat cheese, all set in a flavorful vegetable broth. Layered with vegetables like carrots, red bell peppers, and basil, this dish offers a light and refreshing start to any meal. Its vibrant colors and savory flavors make it a unique and elegant choice for any special occasion.
Servings: 6
Calories: 200kcal
Ingredients
- 0.25 cup water
- 2.5 teaspoons Knox gelatin powder, 1 envelope
- 2.5 cups, vegetable broth or consommé, clear
- 1 whole carrot, cooked and cut into slices
- 8 pieces red bell pepper diamonds, cooked
- 6 large shrimps, poached and cooled
- 3 cups fresh cherry tomatoes, sliced in half (various shapes and colors)
- 12 large fresh basil leaves, thinly sliced
- 1 cup plain goat cheese
- Ground black pepper, to taste
Instructions
- Prepare one 6-cup or six 8-ounce paper or plastic cups by spraying the interior with vegetable oil and then lightly wiping with a paper towel.
- Pour a quarter cup of water into a large bowl, sprinkle with gelatin powder, stir and set aside for 5 minutes until the gelatin has fully dissolved. In a saucepan, bring the vegetable broth to a boil and pour over the gelatin. Stir in to dissolve the gelatin mix. Reserve 1/4 cup of broth/gelatin mixture.
- Pour a 1/16 inch (1.5 millimeter) layer of broth/gelatin mix in the bottom of the mold. Chill until firm. Using aspic cutters, cut decorative shapes into the carrot slices. Arrange decorative carrots shapes and skin side down red bell pepper diamonds into the desired pattern, and cover with another 1/16 inch (1.5 millimeters) layer of gelatin mixture. Chill until firm.
- Remove mold from freezer. Add the poached shrimp to the mold. Evenly distribute sliced tomatoes in the mold, and lightly compact them. Pour in just enough broth/gelatin mix to cover and return mold to the freezer for about 10 minutes, until mixture has just jelled.
- Remove mold from a freezer, evenly distribute basil in the mold and lightly compact. Pour in enough broth/gelatin mix to cover and return mold to freezer until mixture has just set.
- Take the reserved 1/4 cup of broth/gelatin mix and put it in a food processor along with the goat cheese and black pepper. Process until blended.
- Take the mold out of the freezer and add the goat cheese/gelatin mix in an even layer. Refrigerate for at least 6 hours. To unmould, dip the exterior of the gelatin mold in tepid water for about 30 seconds. Unmould onto a serving plate and serve with a favorite prepared dressing.
Video
Cooking Tips for Shrimp Tomato Goat Cheese Aspic:
- Work in Layers: When assembling the aspic, allow each layer to firm up completely before adding the next. This ensures that the colorful vegetables and shrimp are evenly suspended within the gelatin and creates a more visually appealing presentation.
- Use High-Quality Broth: The flavor of the aspic depends heavily on the broth. For the best taste, use a homemade vegetable broth or a high-quality store-bought broth. This will elevate the overall flavor profile.
- Keep the Mold Cool: Ensure that the gelatin mixture is always chilled before pouring into the mold. This helps to avoid unwanted mixing of layers and maintains the clean separation of colors and ingredients.
- Flavor Boost with Herbs: Don’t shy away from adding a few extra herbs to your aspic, such as dill or tarragon. These can complement the flavors of the shrimp and goat cheese while adding a fragrant aroma.
- Serve with a Light Dressing: While the aspic is flavorful on its own, a drizzle of lemon vinaigrette or a light, creamy dressing can enhance its freshness. Consider pairing it with a tangy dressing that balances the richness of the goat cheese.
- These simple tips will ensure that your shrimp tomato goat cheese aspic turns out perfectly and impresses your guests!
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