Bloody Mary Aspic RecipeOrigin: Britain Period: Traditional |
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This is a classic version of the Bloody Mary cocktail that's set in aspic with prawns and which makes a rather spectacular centrepiece for a buffet or dinner party. Ingredients:
2 tbsp gelatine
Bloody Mary Aspic Preparation:Method:Place the cold water in a heat-proofcup then sprinkle the gelatine over the top. Place the cup in a small saucepan containing 12mm water. Place over gently heat and cook, stirring constantly, until all the gelatine dissolves. Take off the heat and set aside. In the meantime, combine the tomato juice, vodka, gin, Worcestershire sauce, sugar, salt, celery salt, vinegar, catsup and mustard powder. Stir to combine then add the gelatine and mix thoroughly. Set aside until slightly thickened. Take a 2l mould and grease this lightly. Set in a bowl containing ice cubes then spoon a little of the aspic mix into the base (about 3mm deep) of the mould. When this has set arrange a ring of the prawns decoratively on the aspic. Now mix the remaining prawns the celery, cucumber and spring onions with the remaining aspic. Pour into the mould and chill thoroughly until set. When ready, warm gently then turn onto a serving plate. Garnish with the celery leaves, fresh parsley cucumber slices then serve with remoulade sauce. |
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